This recipe comes to us courtesy of Peter Hampl from the Westin Grand Hotel in Berlin Ingredients 1 kg pork belly 0,8 kg filet of pork 1 bunch of root vegetables 300g potatoes 1 small pointed cabbage 0.5 liter of veal stock 3 pieces of sage 2 carrots 1 stick of celery 4 shallots 0.3 liter rape seed oil butter 1 bunches of thyme 1 piece of garlic 0.1 liter of cream 0.1 liter of balsamic vinegar Salt, freshly ground white pepper, cumin, sugar, nutmeg.   Preparation - Season the pork belly with salt, pepper and a little cumin. Fry for a short time. Cut the vegetables into cubes and add the celery and shallots. Roast the vegetables and add the veal stock. - place in an oven for about an hour-and-a-half at 130 degrees Celsius. - cut the pork filet into medallions. - peel the radishes and then use a scoop to from small balls or dice. - wash the potatoes and remove small pieces with scoop or dice. - place the small pieces of potato and radish (or other root vegetables) in salted water and cook until just firm. - remove the external leaves of the cabbage and cut into eighths. Sautee the cut cabbage with salt, pepper, sugar and balsamic vinegar for about 10 minutes. - when the pork belly has finished braising place under a grill and heat until the crust is crispy, then cut into portions. - fry the pork medallions with salt and pepper in a little oil. - Cut the shallots into small pieces and cook in oil until colorless. Add the small pieces of potato and radish. Stir in the cream and cook a little with pepper, salt and grated nutmeg. Then arrange everything on a plate. Bon appetit.