Salt the pork and then put into the hot lard. Add 200ml water and simmer covered over a low heat for 2 hours (do not allow it to boil, the fat should just be bubbling). Add the garlic, separated into cloves, but not peeled. Cook until tender. Remove the pork and the garlic from the fat and drain. Turn the pork in the breadcrumbs and fry until crisp. Squeeze the garlic out of its skin and rub into the fried pork before serving.