Rustic and delicious, for every day!

Ingredients

• 800g lean pork belly
• 500g fresh carrots
• 1 bunch of soup greens
• 500g of peeled potatoes
• 2-3 onions, sliced
• 1 teaspoon fresh oregano, chopped
• 2 tablespoons chopped parsley
• 2 bay leaves
• Peppercorns and cloves

Preparation

1. Place the pork belly in boiling, salted water.
2. Add the soup greens, 2 bay leaves and some peppercorns
3. Add 3-4 cloves and cook slowly for about 45 - 60 min. until soft.
4. Peel the potatoes and carrots first and cut into 3 cm long strips.
5. Fry the chopped onion in butter or lard until translucent.
6.  Add the potatoes and onions to the broth.
7. Cover the pork belly with the broth and parboil for 5 - 10 min.
8. Add the carrots and some freshly plucked and chopped marjoram.
9. Do not cook for too long, the carrots must remain "al dente".
10. Add salt and pepper to taste.

Serving suggestion

Slice the pork belly and place in a bowl with some hearty broth. Sprinkle with plenty of chopped parsley and serve with a spicy mustard.