Step 1

Cut the Spanish pork belly into pieces

Step 2

Put in a pot under cold water and cook with celery, onion, and carrots for 90 minutes

Step 3

Once cooked, remove the lean and lean parts and dice them

Step 4

Soak the saffron in the original pork broth

Step 5

Put a little oil in a pan and sauté the onion until fragrant

Step 6

Pour in the diced meat and stir-fry together

Step 7

Pour in the rice and continue stir-frying

Step 8

Add the soaked saffron soup in two batches

Step 9

Reduce the heat to low and slowly simmer the rice

Step 10

Add the red pepper and chopped shallots

Step 11

Wait until there is only a small amount of soup in the pot