2 lb 4oz/ 1 kg pork, such as lean belly

1 onion, chopped

1 garlic bulb cut in half

½ tsp ground cumin

2 meat stock cubes

2 bay leaves

Salt and pepper

Fresh chilli strips, to garnish

Salsa of you choice to serve

Place the pork in a heavy-bottom skillet with the onion, garlic, cumin, stock cubes, and bay leaves.  Add just enough water to cover.  Bring to a boil, and then reduce the heat to very low.  Skim off the foam and scum that forms on the surface.

Simmer very gently for 2 hours, or until the meat is cooked through and tender.  Remove the skillet from the heat and let the meat cool in the cooking liquid.

Remove the meat from the skillet with a slotted spoon.  Cut off any rind (roast separately to make cracklings).  Cut the meat into bite-size pieces and season to taste with salt and pepper.  Reserve 1¼ cups of the cooking liquid.

Brown the meat in a heavy-bottom skillet for 15 minutes to cook out the fat.  Add the reserved cooking liquid and reduce.  Cover and cook for an additional 15 minutes, turning the meat occasionally. 

Transfer the meat to a serving dish and garnish with chilli strips.  Serve with salsa.