• Prepare and Cook Pork Belly: Preheat your oven to 350°F (175°C).
• Season the pork belly slices with salt and pepper and place them on a wire rack over a baking sheet to catch the drippings.
• Roast in the preheated oven until crispy, about 1-1.5 hours, depending on the thickness of the slices. Flip halfway through cooking to ensure even crispiness.
• Once done, remove from the oven and let cool slightly.

Cook Chicken Liver:

• While the pork belly is cooking, heat beef tallow in a skillet over medium-high heat.
• Season the chicken liver with salt and pepper, then fry in the tallow until just cooked through, about 2-3 minutes per side, depending on thickness. The liver should be slightly pink in the middle for the best texture.
• Remove from heat and let it rest for a few minutes before chopping into a coarse pâté consistency.
• Assemble the "Bruschetta":
• Place a spoonful of the seasoned chicken liver on top of each crispy pork belly slice.
• Garnish with fresh herbs if desired.