Cut the belly into small lardons
Chop the onions
Peel and crush the garlic
Fry the belly and chopped onions in olive oil for 5 minutes, add the garlic and snow peas, moisten with the meat juice (1/2 l) and cook over low heat for 10 minutes, salt and ground pepper
Reduce the remaining half liter of meat juice by half, add the butter in pieces and winnow
Arrange the gourmet peas in a circle, add the diced candied tomatoes around them, coat with the reduced juice.
