Stewed Rabbit

Heat oil for frying in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the jointed rabbit pieces on all sides until golden, then set aside on a clean plate.

In the same pot, brown the pork belly portions until they render some fat and develop color, about 5–7 minutes. Transfer to the plate with the rabbit.

Add the chopped onion to the pot and sauté until softened and translucent, stirring occasionally, about 3–4 minutes. Add the crushed garlic cloves and cook for another minute until fragrant.

Stir in the tomato purée and cook for 1–2 minutes to caramelize slightly, then deglaze the pot with the red wine, scraping up any browned bits from the bottom.

Return the rabbit and pork to the pot and add the bay leaves. Pour in enough water to just cover the meat, season with salt and pepper to taste, and bring to a boil.

Reduce the heat to low, cover the pot, and simmer for approximately 60 minutes until the rabbit is nearly tender.

Add the sliced carrots and shelled peas to the pot, stir well, and continue simmering covered for another 25–30 minutes until the rabbit is very tender and the vegetables are cooked through.

Check the seasoning and adjust with salt and pepper as needed. Remove the bay leaves and serve the stew hot in bowls, dividing the rabbit, pork, and vegetables evenly among portions.