Paella with Grilled Pork Belly
Put oil in a pan over medium heat and stir-fry chopped onion, garlic, celery, and rosemary.
Add rice and turmeric powder and stir-fry for 3 minutes more.
Add white wine, boil for 5 minutes and put in the chicken stock. Boil it again.
Reduce the heat to low and simmer it for about 15-20 minutes.
Season the whole pork belly with salt and pepper. Grill in an air fryer at 180 degrees for 40 minutes.
Cut the broccoli, asparagus, green bean, and brussel sprout into suitable sizes and stir-fry separately.
Top grilled whole pork belly and vegetables on paella to complete.