Pork belly stewed with tomato

Pour the cut pork belly with a little salt and pepper, roll it on a cutting board to season it, then sprinkle it with flour to remove any excess flour.

Add 1 tablespoon of olive oil to a heated frying pan, then fry the garlic and add [1].

Once the scent is inflamed, remove the garlic before burning, and when the pork belly starts to cook, add the rosemary (fry for a total of 5.5 minutes).

Remove the pork belly into a batter on one end, heat the frying pan, add 1 tablespoon of olive oil, and fry A (high heat).

Add a pinch of salt and stir-fry for 3 minutes, then put the meat and rosemary back in, add the white wine and cover (here to low heat).

Along the way, add Italian parsley, tomato sauce and water and simmer (low heat).

After 30 minutes have passed since the simmering was started, add the white beans, simmer for an extra 10 minutes, then turn off the heat.

Place on a plate and sprinkle Italian parsley to finish off.