Boil the belly meat in salted water until just under cooked, remove and cut into slices.
In the meantime, grate the potatoes and onions. Stir the eggs into this mixture. Pour into the meat stock, possibly adding a little more milk, until the whole thing looks like a thickened soup. Season to taste with a little salt. Bring to the boil while stirring (caution: it burns slightly) until it begins to thicken and becomes mushy. Then take it off the stove.
Line the bottom and edge of a saucepan or roaster with thin slices of bacon and flakes of lard. Pour in half of the mixture. Place the belly meat slices on top and cover the meat with the other half of the potato mixture. Put the lard flakes and slices of bacon on top of the mixture and press in lightly.
Put in the oven and bake for about 1 - 1.5 hours until crispy and brown.
Electric stove approx. 200 - 220 ° degrees, hot air 180 °.
Applesauce, plums or blueberries go well with it.
Modification:
You can also fill in sauerkraut first, otherwise as described above.
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