Carrots with noodles and pork belly

Ingredients for 6 servings:

• 1 ½ kg pork belly
• 500 g onion(s)
• 1 kg carrot(s)
• 500 g pasta, e.g. spirelli
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 3 hours 5 minutes

Family recipe of the great-grandmother from Volhynia

Season the meat with salt, pepper, and paprika. Peel the onions and roughly quarter or eighth them. Preheat the oven to 200°C (top/bottom heat). Sear the meat in a roasting tin on the stovetop and braise it with the onions, covered, in the preheated oven for about 1.5 to 2 hours. Meanwhile, clean the carrots and cut them into slices about 1 cm thick. After roasting, remove the meat from the stock and set aside. Add the carrots to the stock and sauté for 10 minutes, adding a little water if necessary. Add the pasta to the carrots in the liquid and cook until the liquid is absorbed. Dice the meat into smaller pieces and stir it into the cooked pasta. Season well with salt, pepper, and paprika to taste.