Well Meat – Cooked Pork Belly

If the pork belly is cooked with bones, cut the skin on the bones with a kitchen knife so that they can be pulled out without effort after cooking. Put the meat in about 1 1/2 liters of hot water, bring to a boil, skim and season with salt, 3 to 4 spice grains, 6 to 8 crushed peppercorns, 1 tsp. caraway seeds and a bay leaf spice. Just before the meat is cooked, add a trace of marjoram. Cut the corrugated meat into thick slices, arrange on well-seasoned sauerkraut and serve with boiled potatoes.

For the snack, serve portions of 125g of pork belly with brown bread, mustard and horseradish, small mustard pickles or gherkins.

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