Dithmarscher Mehlbeutel with Pork | Traditional Stew

Rinse the pork belly and place it in a large pot. Cover with about 2 liters of cold water, add 1 tsp fine table salt, 2 pcs bay leaves, and 4 pcs whole allspice berries. Bring to a boil and simmer gently over medium heat for approx. 60 minutes.

Clean the soup greens, dice roughly, and add to the simmering meat pot after 60 minutes.

For the Mehlbeutel dough, warm the whole milk until lukewarm and mix with 50 g soft unsalted butter, 3 pcs eggs (pack of 10), and 1 tsp white sugar / refined sugar. Combine the wheat flour type 405 with 1 tsp baking powder and a pinch of salt, then stir in until a thick, viscous batter forms.