Pork belly cut in fairly large and put on the bottom of the cauldron, pans with a thick bottom. Sprinkle with salt and add peppercorn.

Spread sauerkraut over the meat, lightly compacted.

Pour on cabbage pearl barley, previously soaked in cold water for 8-10 hours.

Pour water so that it slightly covered the rump. Cover the cauldron with a lid and put into the oven at a temperature of 90 ° C. Let the dish languishing in the oven for a long time. A minimum of five hours, but the longer the better. During this time, all meat veins-film-the ligaments will soften, "melt down" and the meat will acquire the taste so beloved of stew. Vegetables and grits steamed, revealing the maximum of their taste and aroma. This, in fact, is the slow cooking re-invented the old traditional way of cooking. Before serving you can add in a ready dish fried onions in butter.