Layered potato stew

Ingredients for 6 servings:

• 600 g lean pork belly (boneless, have the dealer score the rind in a diamond shape)
• some salt
• 200 ml water
• 1 ½ kg potatoes (Linda)
• 300 g onion(s)
• 3 garlic cloves
• ½ bunch thyme
• 200 g bacon, streaky, cut into thin slices
• 100 ml white wine
• 600 ml whipped cream
• ¼ tsp cinnamon powder
• some nutmeg
• some pepper, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 3 hours 15 minutes

Salt the pork belly all over and place it in a pot with the rind facing down. Pour in the water and bring to a boil. Once the water is boiling, reduce the heat to low and let the pork belly simmer for about 1 hour. In the meantime, peel the potatoes and cut them into 0.5 cm thick slices. Finely slice the onions and chop the garlic. Cut the bacon slices in half and pluck the leaves from the thyme sprigs. Once the cooking time is over, remove the pork belly from the pot, halve it crosswise and cut it into slices about 1 cm thick. Reserving the stock and setting it aside. Heat the white wine in a separate pot and reduce it by half. Now add the cooking stock and cream to the white wine, bring to a boil and season with cinnamon, nutmeg and pepper. Line a roasting pan with the bacon slices. Then, as shown in the video, layer the potato slices, onion rings, garlic, thyme, pork belly, and more bacon slices on top until all the ingredients are used up. Layer the potato and bacon slices with thyme on top. Now baste everything with the white wine cream and place the roasting pan with the lid closed in the preheated oven at 180 degrees Celsius (top/bottom heat) for 1 hour 45 minutes. Do not remove the lid during cooking. Tip: If you like, you can prepare the stew a day in advance by cooking it for just one hour and then letting it cool. To finish cooking, simply return it to the oven at 180 degrees Celsius (top/bottom heat) for another hour.