Soak the baked fruit in 3/4 l of cold water for one night. Put the pork belly in 3/4 to 1 l of water and make it quietly on low temperature for about half an hour.
Now add the baked fruit with the soaking water, cinnamon and lemon peel to the meat and make another 30 min. Now remove, drain in a colander and set aside. Melt the butter and sweat the flour in it until golden. Now extinguish with 1/2 l of the cooking stock. Season the sauce with salt, sugar and maybe a little lemon juice.
Cut the pork belly into slices and heat it together with the drained baked fruit in the sauce from scratch.
Serve the Silesian Heaven with bread dumplings.
German
landscapes. Published by the magazine dienieren & trinken,
special edition 1979.
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