Potato Casserole with Pork Belly (Backesgrumbeere)
Peel the potatoes, rinse and thinly slice. Peel the onions and cut into thin rings.
Grease a large tart pan with lard. Layer the potatoes and onions in the pan and season with salt and pepper. Spiral the pork belly in the center and then pour the white wine over the potatoes.
Mix the sour cream with the cinnamon and season with salt and pepper, spread over the casserole and bake in a preheated oven at 200-225°C (approximately 400-425°F) for about 1 hour. Rinse the chives, shake dry, finely chop and sprinkle over the casserole to serve.