Cook 1 kg lean pork belly with 10 peppercorns, 50 g onions, 2 bay leaves, 6 tbsp vinegar essence (25%), 1 liter water, salt and 1 meat stock cube for about 1 hour. Remove the meat from the clear soup, cut into slices or pieces. Pour the clear soup through a sieve and let the soaked, well squeezed 10 sheets of white gelatine melt in it. Meat in a shallow baking dish form.
Season the beef broth, perhaps adding 1 tbsp vinegar essence, pour over the meat and set.
Serve with: crispy fried potatoes!