Summary

Ingredients

• 600 g pork belly, lean, (boneless, rind let the dealer scratch in a diamond shape)
• a bit salt
• 200 ml water
• 1 ½ kg potato (s) (Linda)
• 300 g onion (s)
• 3 clove (s) garlic
• 0.5 ½ bunch thyme
• 200 g bacon, streaky, thinly sliced
• 100 ml white wine
• 600 ml whipped cream
• 0.25 teaspoon ¼ cinnamon powder
• some nutmeg
• some pepper, whiter

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Instructions

1. Salt the pork belly all around and place in a saucepan with the rind facing down. Pour in the water and bring to the boil. As soon as the water boils, turn the plate down and let the pork belly simmer over a mild heat for about 1 hour.
2. In the meantime, peel the potatoes and cut them into 0.5 cm thick slices. Cut the onions into fine rings and chop the garlic. Divide the bacon slices in the middle and pluck the leaves from the thyme branches.
3. At the end of the cooking time, take the pork belly out of the pot, cut in half crosswise and cut into approx. 1 cm thick slices, save the stock and set aside. Heat the white wine in a separate saucepan and reduce it by half. Now add the cooking stock and the cream to the white wine, bring to the boil and season with cinnamon, nutmeg and pepper.
4. Line a roaster with the bacon slices. Then, as shown in the video, layer the potato slices, onion rings, garlic, thyme, pork belly and again slices of bacon on top until all the ingredients are used up. On top of it should be potato and bacon slices with thyme. Now pour the white wine cream over everything and place the roaster with the lid closed at 180 degrees top / bottom heat for 1 hour 45 minutes in the preheated oven. Do not remove the lid during the cooking time.
5. Tip: If you like, you can prepare the stew a day in advance by only cooking it for an hour and then letting it cool down. To finish cooking, simply put it in the oven for another hour at 180 degrees.