Ingredients for the pork belly

1 kg pork belly
Salt, pepper, marjoram
1 tbsp caraway seeds
5 tbsp lard
5 cloves of garlic
1 onion 1
50 g pork bones

Ingredients for the napkin dumplings

3 eggs
125 ml milk
60 g butter
Salt, nutmeg
2 tbsp chopped parsley
250 g cubed bread
6 cl eggnog

Ingredients for the pineapple sauerkraut

250 g mild sauerkraut
1 pineapple
100 ml dessert wine
½ an onion
2 cloves
1 bayleaf
5 juniper berries
1 small floury potato
Salt, sugar
Ground caraway
¼ l water

Organic Pork Belly

with pineapple sauerkraut and eggnog napkin dumplings

  1. Fill a frying pan with around 2 cm of water. Place the meat in the pan, skin-side down. Cook for around 15 minutes. This will make the skin tender. Score the skin at 1 cm intervals. Set aside the cooking water for basting. Season the meat with salt, pepper, caraway and marjoram. Sweat the chopped onion and garlic. Place the meat and chopped pork bones on top. Pre-heat the oven to 180 °C. Put the meat in the oven and baste frequently with the cooking water. After 1½ hours, remove the meat and allow it to rest. Add more cooking water to the meat juices and reduce to around ¼ l. Strain through a sieve. Return the meat to a hot oven (200 °C) until it develops a beautiful brown crust.
  2. Rinse the sauerkraut well. Dice half of the pineapple and purée the other half. Add the sauerkraut to a pan with the water, dessert wine and pineapple purée. Stud the onion with the bayleaf and cloves and add to the sauerkraut. Add the juniper berries and simmer, covered, over a low heat for around 30 minutes. Remove the onion and add a grated raw potato. Simmer for another 5 minutes. Add the diced pineapple and simmer for a further 5 minutes. Season to taste with salt, pepper, nutmeg and ground caraway.
  3. For the napkin dumplings: Beat the butter until creamy and gradually add the eggs. Add the Spitz eggnog, salt, nutmeg and milk. Mix in the cubes of bread and leave to soak for 15 minutes. Stir in the chopped parsley. Wrap in cling film and in aluminium foil. Make small holes in the aluminium foil. Simmer in salted water for around 35 minutes. Remove the foil and film and cut into slices.

Tip! Napkin dumplings taste best if you fry them on both sides in foamed butter.