Technical Stages :

• Cut the meat in 3 to 4 cm-large (1,18 to 1,57 inches) pieces.
• Transfer to a clay pot, add an onion and the sliced carott, the thyme, parsley, whole peeled garlic cloves, bay leaves, brandy, wine, salt and pepper.
• Mix, cover and let it rest in the fridge for 12 to 24 hours, stirring at least twice.
• When comes the time to cook the meat, remove from the marinade and drain.
• Pat dry with a cloth or paper towels.
• Pour 2 tablespoons oil in a skillet: brown the diced pork belly over medium heat.
• When golden, add the meat. Brown over strong heat until colored on all sides. Add the second minced onion and cook over a somewhat smaller heat until it turns a little golden.
• Add the orange peel, and the filtered marinade juice. Bring to a boil, then cover and bake in the oven at medium heat (150°C or 302°F) for three and a half hours.
• Take out of the oven and remove the fat from the juice. Add the olives, put back over low heat for 30 more minutes.
• Serve warm.