Farz buan

Sauté 500g of pork belly in a large pot until browned, then add 150g of onion, 200g of leeks, and 200g of carrots.

Add 20g of garlic, 50g of shallots, 5g of thyme, and 1g of bay leaf to the pot, sweating them until softened.

Pour in 3000g of water and 15g of salt, bringing the mixture to a simmer while skimming impurities from the surface.