Preheat oven to 350° F.

Place half the onion pieces in the bottom of a heavy (cast iron) Dutch oven. Place the meat pieces in a bowl and sprinkle with flour. Toss to distribute the flour. Shake off excess flour, and place meat in the Dutch oven.

Add remaining onions, baby carrots, whole garlic cloves, thyme bundle, sugar and half of the pork belly (or bacon) pieces, and half of the mushrooms.

Mix together the red wine, tomato paste, Better Than Bouillon, salt and pepper and pour over all. (NOTE: The Better Than Bouillon will mix in better if first dissolved in a little very hot water.) Cover top of meat with a piece of parchment paper (cut to fit) and place lid on pot. Place Dutch oven on middle shelf of oven and bake for 90 minutes.

Meanwhile, fry the remaining pork belly (or bacon) to your preferred crispiness and remove to drain on paper towels. Quickly brown the remaining mushrooms, drain and set aside with the crisp pork.

Remove pot from oven and remove the parchment paper. Add the orange peels using tongs to push the peels down, burying in various spots of the pot to infuse into the cooking liquid. If the liquid has thickened too much, stir in a bit of hot water.

Add the potatoes. Cover with the circle of parchment paper and the lid. Return to oven for about 90 minutes, or until meat is fork tender. Remove the thyme bundle and orange peels. Garnish with the reserved crispy pork belly (bacon) and browned mushrooms.