In a large pot with water, make it to a boil, add pork belly, chopped onion, chopped carrot, copped celery and chopped leek. Seasoning with clove, pepper, coriander, bay leaves, cinnamon and salt. Simmer for an hour.
Meanwhile, warm up a large pan to medium-high heat, add chopped onion, chopped carrot, chopped celery, chopped leek, 2 cloves garlic and sliced tomato. Seasoning with tomato paste, salt and pepper. Whisk in red wine, chicken broth and beer. Put the cooked pork belly back to the pan. Divide the pork belly on the surface. Cover with foil and roast at 400°F (200°C) for an hour.
In a small bowl, whisk in beer and honey, mixture well. Spread the paste on the meat. Transfer to the oven, roast again at 400oF for an hour. (Do not cover.)
For the side dish, in a large pot, with boiling water, cook potatoes for 15 minutes. Transfer to a large bowl, mashed well. Whisk in 2 eggs and potato starch, mixture well. Roll the mashed potato as small dough. Cook the dough well.
Place the roast pork belly and dough on a plate. Garnish with parsley and serve.