Stewed pork belly

Spread one pork belly on a cutting board, sprinkle an appropriate amount of potato starch all over, and layer the pork belly. This process is repeated to form a mille-feuille-like cluster.

Shape the rod into a stick with your hands and cut it into pieces about 4cm wide. Shape the square so that it shows the corners.

Heat salad oil in a frying pan and cook with the sides down. Bake until the entire surface is browned (about 10 minutes), then remove into a batter.

Remove any excess oil from the frying pan and heat [A]. Arrange the pork belly that we had grilled earlier here. Remove with aluminum foil, cover and simmer. (The process of boiling and cooling is repeated in the middle.)
During this time, quickly boil the Moroccan beans and cut them diagonally.

After simmering for about 20-30 minutes, remove the aluminum foil and remove any liquid. Finally, add the Moroccan beans, simmer for about a minute, then serve on a plate, and topped with mustard grains if desired, and then complete.