Tender Pork Belly

Peel vegetables and cut into large cubes.

Combine bay leaf, cloves, juniper and peppercorns in a spice sachet and bind together well.

Rinse pork belly, pat dry and score the rind. Rub with salt and pepper and fry in hot oil. Remove from the pan and fry vegetables in it. Pour in broth and place meat with rind upwards. Lay spice bag in the broth and simmer at 100°C (approximately 200°F) for about 6 hours in the oven. The meat is done when a meat fork easily slides into the meat and out again. During the last hours of cooking, add thyme. Finally briefly place the meat under the grill and make rind crispy. Season sauce with braised vegetables, remove spice bag and serve with sliced ​​meat on plates.