The day before
1 In a large container pour the red wine, vinegar, a pinch of coarse salt the crushed pepper then the diced carrots, onions, garlic and shallots, bay leaves, a little thyme flower, finally add your pork squares with a spatula stir well so that the meat is well mixed.
Cover it and keep cool overnight at least.
The next day
2 Turn on your oven to 160°(th5)
3 Separate with a skimmer the pieces of meat on one side, the vegetable garnish on another and finally the marinade separately.
4 On your stovetop place a large pan and melt three quarters of the diced bacon and on another place a Dutch oven that can go in the oven and do the same with a quarter of the remaining bacon.
When the dices have melted, put your pork pieces in the pan to roast and the garnish to sweat in the Dutch oven.
5 When your pieces are roasted on all sides drain them and add them to your sweating garnish in the Dutch oven, sprinkle with flour (singer) and let cook 5 good minutes.
6 Then add your marinade. Stir, then, at boiling point correct the seasoning and put in the oven covered for 2 hours
7 Prepare your garnishes
In the same pan, without fat, line up your pork belly slices (do the operation several times) let them grill until they are almost "crispy" then place them on absorbent paper.
8 In the fat rendered by the melting of the pork belly slices, pour your chanterelles do not salt, just give a turn of pepper mill toss them for 3 minutes then drain them and keep them warm.
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