Preparation (about 55 min):
Clean the leek, peel the carrots, celery and garlic clove. Cut everything into small pieces and roast them briefly in a frying pan with a little olive oil.
Using a sharp kitchen knife, cut a diamond pattern on the skin side of the pork belly and fry briefly in the frying pan with hot olive oil. Place skin side up on bed of vegetables, sprinkle with coarse salt and caraway seeds.
Add the peppercorns, bay leaves and juniper berries and pour in brown meat stock. Roast in the stove at about 180 degrees for about 35 min until crispy.
Remove the peel from the onion, finely dice it and brown it in a little hot olive oil. Cut the pretzels into cubes, mix with onions and egg. Fold in finely chopped chives and parsley. Season with salt, pepper and nutmeg.
Heat the milk, pour over the mixture, fold in and leave for about 8 to 10 minutes. Form dumplings from the mixture and draw them in slightly bubbling salted water until they float on top.
Clean the apple, cut out the core, cut into wedges and fry briefly in hot olive oil. Heat the sauerkraut with the apple juice, add the apple slices and steam briefly until soft.
Cut the meat into slices and arrange on a plate.
Drain the sauce, pour it all around, pile the sauerkraut next to it and put the dumplings on top.
Our tip: If you like to serve with fresh herbs
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