A delicious recipe for all strawberry lovers!
Remove the bone from the lean cured pork belly. Cut the belly with pork rind into two cm thick slices, cut the slices in half.
Peel the onions and cut them into rings. Put the belly slices in a saucepan with the onion rings, peppercorns, juniper berries and mustard seeds.
Stir white wine vinegar with water and sugar and pour over the meat. Make at low temperature in about 2 to 2 1/2 hours. Put the meat in a shallow dish, pour the gravy over it. Season with a tiny bit of salt if necessary. Set aside to cool and gel overnight.
Serve with roast potatoes.
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