Saarland Verheiratete | Hearty Traditional Stew

Peel the potatoes, wash thoroughly, and cut into bite-sized pieces (approx. 2–3 cm). Peel the onion and dice finely. Cut the pork belly into strips or small cubes. Wash the fresh parsley, shake dry, and chop finely.

For the flour dumplings (in Saarland dialect 'Knepp'), place the wheat flour in a bowl. Beat together with the eggs, milk, a pinch of table salt, and a little grated nutmeg using a wooden spoon to form a thick, smooth, stretchy batter until bubbles form. Let the batter rest for 10 minutes.

In a large, wide pot, bring plenty of water with some table salt to a boil. Add the prepared potato pieces and precook gently over medium heat for about 10 minutes.