Gently make all ingredients – except salt and pepper – two to three hours until the pork rind is soft. Cut the pork rind and the vegetables into small pieces and put them back into the clear soup that has boiled down in the meantime. Heat everything together one more time.
Season it strongly with salt and freshly ground pepper, pour it into a mold and put it to cool. When the pork belly has cooled down, turn it out and bring it to the table with a piece of fried potatoes or farmhouse bread and a glass of cider or beer.
Our tip: Use bacon with a fine, smoky note!
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