Place the pork belly in a line with the rind side down, add the ribs, cut the onion, garlic and carrots into pieces. Fill up with water just enough to cover the rind. Put in the oven at 180 ° for 45 minutes.

Then I take out the puree, turn the roast over, cut grooves in the rind and season it with salt, and peppers pour some vegetable broth on and then back into the pipe. Medium setting, again for 45 to 50 minutes. Pour over every now and then so it becomes crispy.

Then when it is done, take out the roast pork, put it on a plate, pour the broth through a sieve, put it in a smaller saucepan and reduce it a little, season and bind with cornstarch that I stirred with a little water until smooth. Season again to taste. I had sauerkraut and the Bavarian Sterz which you can read in the cookbook.