Steps

1. In a pot, add water, onion, carrot, and celery leaves and simmer.
   🕒 01:27
2. Once boiling, add beef belly, thyme, and bay leaf, and simmer for about 2 hours until tender.
   🕒 01:34
3. After simmering, strain the broth, chill it, and prepare for a cold dish. (Key Tip!) The cooking liquid can be used without adding salt.
   🕒 02:08
4. Remove the stem from the tomato and cut into wedges, about 1/6th of the tomato.
   🕒 04:16
5. Crumble the boiled egg with your hands.
   🕒 05:09
6. Add salt to the crumbled boiled egg, mix, and set aside a portion.
   🕒 05:44
7. Flake the warm beef belly into bite-sized pieces.
   🕒 06:00
8. Finely grate the carrot using a grater.
   🕒 08:30
9. Tear the basil leaves by hand.
   🕒 09:00
10. Place the flaked beef belly, wedged tomato, crumbled boiled egg, grated carrot, and torn basil into a bowl.
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11. Add salt and black pepper and mix.
    🕒 09:32
12. Add a generous amount of red wine vinegar and mix everything together. (Key Tip!) A slightly tangy taste will whet your appetite.
    🕒 09:37
13. Add olive oil and toss to combine.
    🕒 10:14
14. Taste and adjust the seasoning with salt and red wine vinegar.
    🕒 10:29
15. Plate and serve. Enjoy!
    🕒 13:35