Pork belly stewed with tomato

Season the cut pork belly with a little salt and pepper, roll it on a cutting board to season, then coat it in flour and shake off any excess

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

Once the garlic is fragrant, remove it before it burns, and once the pork belly has started to cook through, add the rosemary (stir-fry for a total of 5.5 minutes)

Remove the pork belly to a tray, heat a frying pan, add 1 tablespoon of olive oil, and fry A (over high heat)

Add a pinch of salt and fry for 3 minutes, then add the meat and rosemary back in, add the white wine and cover (at this point reduce the heat to low)

Add Italian parsley, tomato sauce and water halfway through and simmer (low heat)

After 30 minutes of simmering, add the white beans and simmer for an additional 10 minutes, then turn off the heat

Serve on a plate and garnish with Italian parsley