Pork belly cubes with prunes

Ingredients for 4 servings:

• 750 g pork belly
• 1 large onion(s), peeled, quartered
• 1 bay leaf
• 700 ml water
• 150 ml port wine, red
• a little oil for frying
• 100 g shallot(s), cleaned, finely diced
• 3 cloves garlic, cleaned, roughly chopped
• 10 g ginger root, cleaned and finely diced
• 100 g carrot(s), cleaned, finely diced
• 1 medium-sized red bell pepper(s), washed, skinned, pitted and diced
• 100 g prunes, chopped
• 30 g dried tomatoes, finely diced, alternatively tomato paste
• 2 tbsp honey
• 30 g paprika paste, mild, alternatively paprika powder, mild
• 100 ml soy sauce, dark
• 250 ml port wine
• 1 tsp, levelled pepper, white
• n. B. smoked salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

a hearty North German dish, cooked in a wok

Prepare the ingredients as listed. Cut the belly pork into 1.5 cm thin slices, remove any cartilage, and cut into cubes. Discard the cartilage pieces. Layer the meat cubes with the onion quarters and bay leaf in a saucepan, add cold water and 150 ml port wine, bring everything to a boil, and simmer covered for 30 minutes. Meanwhile, in an oiled wok, sauté the shallots, garlic, and ginger cubes, as well as the carrots and bell pepper sticks, stirring frequently. Once browned, stir in the prunes, sun-dried tomatoes, honey, and paprika paste and caramelize. Remove the meat cubes from the broth with a slotted spoon. Discard the onion pieces and bay leaf. Separate the broth from the fat and measure out 100 ml of broth. Add the meat to the wok with the pepper. Deglaze with the broth, soy sauce, and 250 ml port wine, stir, and bring to a boil. Cover and simmer gently for another 30 minutes. The meat will then be super tender and juicy and can be served immediately. Serve with rice, noodles, spaetzle, fried potatoes, or mashed potatoes.