Score the pork belly skin lightly and pat every strip completely dry. Rub exposed surfaces with smoked paprika, thyme, salt, and pepper before heating a heavy skillet.
Render the pork over medium heat with a little olive oil, turning until its surfaces brown. Transfer the strips to a tray and reserve excess rendered fat separately.
Bake the browned pork at 180°C until tender, approximately forty-five minutes depending on thickness. Turn halfway through and add a splash of stock if the tray becomes dry.
Sweat sliced onion in a tablespoon of reserved fat, then add garlic and remaining vegetable stock. Simmer until the onions soften and the liquid reduces slightly.
Steam broccoli florets until bright green and just tender, usually four to six minutes. Fold them into the onion mixture, seasoning with lemon juice and black pepper.
Arrange broccoli on warm plates and top with crisp-edged pork strips. Spoon a little savory pan liquid over each portion and finish with chopped fresh parsley.
