C'mon! Lard, garlic, bread and a hot pan.(+pinch of salt) Now there's a meal! (ok, a really tasty snack)
The Eastern European po'folks sure knew how to eat.
I still remember my grandma (Hungarian) skewering a big hunk of pork belly (szolona) on a stick: she'd deeply score the non skin side in a crosshatch pattern and slowly and patiently spin it over a wood fire (being careful not to let it burn), and as the pork belly heated up catching the drippings on rye bread (which was covered with sliced onions, peppers, and radishes).
After it was spent, the crosshatched cubes of rendered fat were cut off and lightly salted for a hearty sandwich (with more of the vegetables).
Peasant food at it's best. I still enjoy this treat once in a while...tasty and satisfying Hungarian soul food... and healthy too if you don't eat it every day.