Wash the pork belly, pat dry with kitchen paper, cook in salted water (2 liters of water / 2 teaspoons of salt) with an unpeeled onion, 1 bay leaf, 4 juniper berries and 4 black peppercorns for about 1 hour. Take out the meat and dice. Drain the meat stock through a kitchen sieve and collect it. In the meantime, peel, wash and dice the potatoes. Peel and dice the onion. Clean and wash the leek, halve lengthways and cut into rings / strips. Peel the carrot, quarter it lengthways and dice it. Peel and finely dice the garlic clove. Soak the dried porcini mushrooms in hot water, leave to soak for about 10 minutes, drain and cut into small pieces. Heat sunflower oil (2 tbsp) in a saucepan, add the vegetables (diced potatoes, diced onions, leek rings, diced carrots, diced garlic cloves and sliced porcini mushrooms) and sweat, deglaze / pour on the meat stock. Add the diced pork belly and season with rubbed marjoram (1 teaspoon), rubbed thyme (1 teaspoon), whole caraway (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Simmer everything with the lid on for about 20-25 minutes and then season with Maggi seasoning (1 tablespoon) and sweet soy sauce (1 tablespoon). Serve the soup hot. Crème fraîche and farmhouse bread may be enough with it.