Silesian onion belly meat

Ingredients for 4 servings:

• 6 slice(s) pork belly fresh, lean, without bones, cartilage and rind about 750 gr.
• 6 medium-sized onions, diced
• 1 tsp clarified butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Belly meat with a twist – crispy and crunchy

Remove the rind, cartilage, and any bones from the belly slices, but don’t throw them away! Dice the meat. Peel the onions and also dice them. Fry the belly meat in hot clarified butter until golden brown. Add the onions and brown over medium heat. Turn frequently; be careful, as the onions can blacken very quickly towards the end. This cooking and browning process can take a while. Drain the resulting fat (but let it cool and set aside; it’s good for frying meatballs), then season with salt and pepper. We eat this hearty meat dish on mashed potatoes with sauerkraut. I cook the rind, bones, and cartilage in the sauerkraut. This adds some flavor and strength to the cabbage.