Clean the vegetables and cut into small cubes, peel and coarsely dice the onions.
Heat the oil and fry the vegetables first, then the onions. Add the stock. Season with pepper, rosemary, salt and bay leaves.
Add the meat to the broth, simmer on low heat for 15 minutes. Allow to cool in the broth.
Dry pork belly with kitchen paper. Just before grilling, season with pepper and brush with oil.
Grill for 15 to 20 minutes, then season with salt.
Preparation Tip:
Any side dishes of your choice go well with the pork belly.
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