Mecklenburg Potato and Carrot Stew with Pork Belly | Hearty Northern Classic

Pat the pork belly dry and cut into bite-sized cubes (approx. 2 cm). Peel the potatoes and carrots and also cut into pieces about 1.5–2 cm in size. Peel and finely dice the yellow onions.

Heat 1 tbsp of clarified butter in a large casserole pot. Sear the pork belly cubes all over on high heat until golden brown and slightly crispy. Add the onions and sauté for about 3–4 minutes until translucent.

Season with 1 tsp dried marjoram, 1/2 tsp ground caraway, 1 tsp fine table salt, and 1/2 tsp black pepper. Stir in 2 tsp medium-hot mustard and deglaze everything with 800 ml of hot vegetable stock. Bring the contents of the pot to a boil, reduce the heat, cover, and let simmer gently over low heat for about 25 minutes.