1. Grate the carrots on the coarse side of the grater. Peel the garlic. Add a little oil to a pot so that the bottom is covered, and then add the pork belly (bacon). Ask the butcher to cut the pork into very small pieces. Stir over almost high heat until it forms a slight crust.
2. Add the onions over medium heat. Stir until you see the onion starting to take on a slight color. Then, add the carrot. Stir. Put water on to boil in the kettle. When the pork belly with the onions and carrots is almost ready, add salt and black pepper. Stir.
3. When ready, remove from the heat and place 3 cloves of garlic and the 3 bay leaves. Pour the 2 cups of rice over our pork belly so that it spreads evenly everywhere. Be careful not to let it stick to the bottom of the pot. Add 4 cups of boiling water. Salt each cup of water separately and then pour it over the rice using the back of a spoon so as not to create holes in the rice. My grandmother says the water should be slightly saltier than what we would eat...
4. Place the pot over high heat until you see the first bubbles. Lower the heat to the lowest setting on your stove and cover with the lid. After about 20 minutes, turn off the heat. Periodically, open the lid (unless it's glass) to check if all the water has been absorbed. Use a spoon to push the rice aside to see if there is water underneath.
5. Once there is no water anywhere, turn off the heat and leave the lid closed for 10-15 minutes. Serve with pickled tomatoes from a jar.
