Cut the pork belly into slices about 2 cm thick and salt and pepper them on both sides. Place in a saucepan with 100 ml each of water and wine. Bring the water and wine to the boil once over medium-high heat. Then simmer the meat, covered, over low heat for about 1 hour until cooked through and almost falling apart (if too much liquid boils away during cooking, add a little water). Allow the meat to cool in the cooking juices. Remove, cut off the rind and cut the meat into bite-sized pieces. Set the broth aside.
While the meat is cooking, peel the potatoes and cut into slices about 5 mm thick. Cut large potatoes in half lengthwise beforehand.
Peel the rutabaga and also cut into slices about 5 mm thick. Clean the leek, cut in half lengthwise, wash thoroughly and cut into strips about 3 mm wide. Peel and finely dice the onions. Wash the herbs and shake dry, pluck off the leaves and chop finely. Set aside 4-5 slices of bacon, cut the rest into narrow strips.
Slowly fry the bacon strips in a non-stick frying pan over medium heat, allowing the fat to render – if the bacon is very lean, add a little oil. Add the onions and leeks and stir-fry until they begin to brown. Pull the pan off the heat and mix the leek and onion mixture with the rutabaga and potato slices. Stir in the herbs as well, season with salt and pepper.
Preparation Tip:
Instead of rutabagas, try kohlrabi!
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