Panceta stuffed with tropeiro beans and accompanied with vinaigrette

Season the pork belly with onion, garlic, green scent, salt, pepper, thyme, rosemary and white wine. Let it season overnight and reserve.
Tropeiro beans:
Heat the lard and fry the bacon. Add onion and garlic. Add the cooked carioca beans, the bay leaf and sauté well. Put the cabbage and let it wilt.
Add the cassava flour little by little, until the tropeiro beans are moist. Finish with the boiled egg and set aside.
Remove the panceta from the seasoning, fill it with the tropeiro beans, roll it up and, with the help of a string, tie it like a roll. Take to a preheated oven at 180ºC for 50 minutes. Turn the preparation every 10 minutes to brown all sides evenly. Always drizzle with olive oil to make the skin crunchy.
After cooking, remove the stuffed meat from the oven and cut into slices. Serve with the vinaigrette to the campaign.
Vinaigrette to the campaign:
cut the green pepper into small cubes and the skinless and seedless tomatoes into equal cubes, as well as the onion. Drizzle with olive oil, vinegar, salt and pepper.