Dice the bacon and fry briefly, add the sauerkraut and pour the white wine, add the bay leaf spice and season with salt and freshly ground pepper.
Stew everything together for about 20 min until the liquid is gone.
Stuffing:
Heat lard, dice onions and heat in the fat, add paradeis pulp and 2 tsp. paprika powder. Season with salt and cut 150 g paprika sausage into strips and fold in.
Put half of the sauerkraut in a baking dish, put the meat filling on top and the rest of the sauerkraut on top.
Pour 200 g of whipped cream over everything and cover with 150 g of sliced pork belly.
Bake in the oven at 200 °C for about 30 to 40 minutes.
From the recipe collection of Andreas Kohout
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