Pork belly with prunes and apples

Ingredients for 8 servings:

• 3 ½ kg pork belly with rind, sawn into 8 portions by the butcher
• 350 ml vegetable stock, possibly more
• 350 g apples, sour
• 350 g prunes
• 350 g onion(s), approx. 3 medium-sized
• 1 medium-sized lemon(s), juice
• 100 ml soy sauce, dark
• 4 tbsp, levelled sugar
• 1 pinch(s) chili flakes, without seeds
• 1 m.-sized potato(s) for tying, optional
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 50 minutes; Total time approx. 3 hours 20 minutes

typical Mecklenburg, hearty main course, sweet/spicy

Preheat the oven to 220°C. Score the rind of the pork belly pieces into diamond shapes with a sharp knife, then season the 8 pieces generously with salt and pepper. Place the pieces of meat on a baking tray, pour in the vegetable stock, and bake on the middle rack at 220°C for 90 minutes. Dice the apples, prunes, and onions, then add the soy sauce, lemon juice, sugar, and chili flakes and mix all ingredients well. After 90 minutes of baking, distribute the diced fruit evenly over the meat and bake in the oven for another 40 minutes at 220°C. Once the fruit has browned nicely, carefully stir it into the meat and return the tray to the oven at 180°C for another 30 minutes. Once the cooking time is over, place the pieces of meat on a new baking tray and return them to the oven to grill the rind until crispy, about 10 minutes. But be careful not to burn it! Meanwhile, strain the fruit juice through a large sieve into a saucepan. Add a little more stock if needed and, if desired, thicken the juice with a grated medium-sized potato. Serve with boiled or jacket potatoes.