In a pan, heat oil and fry the carrot and potato pieces until golden brown. Set aside.

In the same pan, sear the pork belly on all sides until lightly browned. Remove and set aside.

Using the same pan, add 2 tbsp of cooking oil. Sauté the garlic until fragrant, then add the onion and cook until softened. Toss in the sliced tomatoes and cook until they soften and release juices.

Stir in the tomato paste and cook for about 2-3 minutes, allowing the flavors to blend.

Add the seared pork belly back into the pan, followed by 3 cups of water. Bring it to a boil, then add the bay leaves and black pepper.

Lower the heat and let it simmer for 40 minutes or until the pork is tender.

After simmering, add the fried potatoes and carrots, along with the sliced red and green bell peppers. Let it cook for another 5-7 minutes.

Adjust the salt to taste before turning off the heat.