Cut the pork belly into 8 pieces and season with salt and pepper.

Slice the onion, chop the carrot, clean and halve the mushrooms, mince the garlic, and deseed the chili.

Heat olive oil in a pressure cooker over medium heat. Add the pork and cook until browned. Add garlic, chili, and onion, and sauté until the onion softens. Add carrot and mushrooms, and stir until coated with oil.

Add the diced tomatoes, red wine, salt, pepper, and bay leaf. Mix well, close the lid, and heat over medium until pressure builds. Reduce to low heat and cook for 5 minutes under pressure. Turn off the heat and let the pressure release naturally.