Fry 1/4 lb thick-sliced pork belly in a kaldero in coconut oil until most of the fat is rendered, remove. Pat dry 1 native chicken cut into frying pieces and brown in the oil, remove. Add 1/4 cup brandy and light with a match. Swirl for 1 minute or until extinguished. (If flames do not subside, cover wok.) Add 5 peeled shallots and brown, then add 1/2 lb sliced mushrooms and brown, then add 2 minced garlic cloves and stir until aromatic. Season chicken with salt and pepper and replace in kaldero. Add half a bottle of red wine, 1 tbsp tomato ketchup, enough water to cover chicken, and 2 bay leaves. Bring to a simmer and cook on very low heat at least 1 hour.