Hamburger onion meat

Ingredients for 4 servings:

• 1 kg pork belly, fresh or cured
• 30 g curing salt
• 1 tsp sugar
• 1 kg onion(s)
• 0.2 liters of dry white wine
• 2 tbsp vinegar
• 3 bay leaves
• 500 ml water
• 1 pinch(s) white pepper, coarsely ground
• 1 tsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

To cure, mix the curing salt and 1 teaspoon of sugar and massage the pork belly all over with it. Then place the belly in a plastic bag or plastic bowl with a lid, close it tightly, and marinate in the refrigerator for 2-3 days. Now take a saucepan and simmer the belly with water and, of course, the curing liquid. Cover the saucepan and turn the meat occasionally. Add a little more water if necessary. When the meat is cooked but still firm, remove from the heat. Then transfer the whole thing to a bowl and cover to cool. Place in the freezer for 1-2 hours so that the meat is slightly frozen. In the meantime, slice the onions very thinly using a slicer. Mix the onion rings with the coarsely ground white pepper, the white wine, the vinegar, and 1 teaspoon of sugar and place in a bowl. Cover tightly with foil. Set aside, but do not refrigerate. When the belly meat is nice and firm, slice it wafer-thinly on the meat slicer and layer the meat and onions in a bowl (a pie dish works well for this). Pour the onion stock over it, cover again with foil, and let it rest for at least 2-3 hours. Serve with mixed rye bread.