Wash the cabbage and cut it into fine stripes, season with salt and let it rest for about 20 minutes. Put the Oldenburger Fullcream Milk and the Oldenburger Whipping Cream in a pot and leave to simmer. Wash the sprouted garlic leaves and cut into fine rings. Chop off the bottom and top from spring onions, cut lengthwise and wash. Boil the sweet potatoes in salted water. Peel and cut the ginger and garlic cloves. Preheat the oven to 180 °C.
The Pork Belly
Heat the oil in a pan and fry the pork belly from both sides until nice and brown. Put the fennel seeds, chilis, salt and the black pepper in the mortar, grate them and rub it on the pork belly. Put the pork belly on a tray and leave to roast in the oven for about an hour. Before you serve, cut the pork belly in 10 equal slices.
The “Fast Fresh Kimchi”
Put the ginger, garlic, chilis, soy sauce, brown sugar, fish sauce and the oil and mix for a few seconds. Squeeze out the cabbage and drain off the salted water. Add the marinade to the cabbage and mix well.
The Mashed Sweet Potatoes
Peel the cooked potatoes and press through a potato press. Add the Oldenburger Butter, nutmeg, Oldenburger Fullcream Milk and Oldenburger Whipping Cream, mix well and season with salt. If you want it especially fine, strain the puree through a sieve.
The Spring Onions
Heat Oldenburger Butter with a little vegetable stock in a pan, add the spring onions and saute them for a minute.
The Final Touch
To serve, put the spring onions on the dish, add the mashed potatoes and a slice of the pork belly. Top the meat with self-made kimchi, scatter some sprouted garlic leaves on top and serve.