Peel the garlic and onion. Add 3 tablespoons of broth to a Dutch oven. Thinly slice the onion and press the garlic. Add both to the pot and cook until softened.

Cut the smoked pork belly into pieces and add to the pot. Brown the meat.

Add the sausages without pricking them (they should burst later). Sauté briefly.

Add the broth, thyme, and bay leaves.

Peel the potatoes, cut them into quarters, and add to the pot.

Wash the Chinese cabbage, cut it into pieces, and add. Stir to combine.

Peel the carrots, cut them into thick slices, and add. Stir to combine.

Season with salt and pepper. Add the mustard and stir until fully incorporated.

Bring to a boil, then reduce to low heat. Cover and simmer for 40 minutes.

Remove the lid and let the stew reduce for 5 minutes.

It's ready! Enjoy!