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Put the pork belly in 1 liter of boiling salted water, in which bay leaf spice and spice grains were added, and cook until tender. After the first foaming, skim, then cook the meat until tender with the lid closed for about an hour. In the meantime, peel the kohlrabi and remove the woody parts. Cut into pieces not quite finger-length, rinse and drain well in a colander. In a saucepan lard form, in it sweat the onion cubes.

Then add the rutabaga pieces and pour in enough of the strained pork belly broth to just cover the rutabagas. Cover and cook until tender. Then bind the cooked vegetables with the mixed flour, season with salt, pepper and sugar. Then fold in the marjoram and the chopped chives.

Serve a hot slice of pork belly with boiled potatoes.

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