Summary

Ingredients

• 1 kg pork belly, fresh or cured
• 30 g curin salt
• 1 teaspoon sugar
• 1 kg onion (s)
• 0.2 liters white wine, dry
• 2 tablespoon vinegar
• 3 bay leaves
• 500 ml water
• 1 pinch (s) white pepper, coarsely ground
• 1 teaspoon sugar

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Instructions

1. For curing, mix the curing salt and 1 teaspoon sugar and massage the pork belly with it - really nice all around. Then pack the belly in a plastic bag or plastic bowl with a lid, close tightly and marinate in the refrigerator for 2 - 3 days.
2. Now take a saucepan and steam your stomach in it with water and of course the curing liquid. Close the saucepan with a lid and turn the meat every now and then. Add a little water if necessary. If the meat is still firm, remove it from the fire.
3. Then put the whole thing in a bowl to cool and cover. Place in the freezer or freezer for 1 - 2 hours so that the meat is lightly frozen.
4. In the meantime, cut the onions very thinly on a slicer. Mix the onion rings with the coarsely ground white pepper, white wine, vinegar and 1 teaspoon sugar and place in a bowl. Close tightly with foil. Set aside, but not in the refrigerator.
5. When the belly is nice and firm, cut the belly very thinly on the machine and layer the meat and onions in a bowl (a pie dish is very suitable for this). Pour the onion stock over it, cover again with foil and leave to stand for at least 2 - 3 hours.
6. A mixed rye bread tastes best with it.