Pickled Pork Belly Slices with Mustard Onions

Lightly pound pork belly slices, marinate in a marinade of sprouted oil, garlic, crushed peppercorns and juniper berries, bay spice and fresh herbs for a few hours, preferably overnight.

Remove meat slices from marinade and wipe off oil. Heat clarified butter, season the meat with salt and roast on both sides.

In the meantime, cut onions into strips and sauté in butter until translucent. Add chives, grain mustard, home-made mustard, parsley and garlic, stir with white wine.

Season the mustard onions with iodized salt and freshly ground pepper to taste, arrange the fried pork belly slices and spread the mustard onions evenly over them.

Recommended side dish: Roast potatoes: Boil potatoes in salted water, peel, roast in clarified butter with caraway seeds, marjoram and bacon. Season with iodized salt and pepper.

Our tip: When frying, make sure that the fat does not get too hot. If it smokes, the temperature is too high and damages the quality of the meat. Also important: sear the pieces of meat quickly at a higher temperature, then lower the temperature to cook.

Our tip: use a bacon with a strong flavor – so you give this dish a special touch!

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