Lübecker National | Northern German Rutabaga Stew

Rinse the pork belly under cold water, pat dry, and cut into bite-sized cubes of about 2 to 3 cm. Peel and finely dice the onion.

Heat the clarified butter in a large, heavy stew pot. Brown the pork belly cubes on all sides over medium to high heat. Add the diced onion and sauté briefly until translucent.

Deglaze with the rich beef broth, then add the bay leaves and a pinch of ground caraway. Put the lid on and simmer the pork belly gently over low to medium heat for approx. 35 to 40 minutes until the meat begins to become wonderfully tender.