Pork side confit

Cut the skin from the ribs, do not throw it away.

Sauté onion, garlic, and carrot in a heavy-bottomed pot until golden.

Add ribs to the vegetables and simmer for 6-8 hours (first bring to a boil, then simmer on medium heat).

Place the skin on a baking tray, season with salt and pepper, add bay leaf and rosemary. Bake in the oven for 2-3 hours at medium temperature until liquid appears.

After the meat is cooked, cool it down and remove the bones and excess fat. Cut the meat into pieces, season with salt and pepper. Place the meat on a baking tray and put the roasted skin on top. Press it down for 12 hours in the refrigerator and cut into portions.

Fried parsnip with honey: peel two medium parsnip roots and cut them into four pieces. Fry in vegetable oil in a pot until golden brown, add a bit of butter, salt, and pepper. Fry for a few minutes, remove from heat and add honey.

Place 12 'paradizka' apples on a baking sheet and sprinkle with 80 grams of sugar. Bake in the oven at 200 degrees for about 30 minutes.

Parsnip root cream: clean the remaining parsnip root and boil in whipped cream until soft. Season with salt and pepper, then blend to a smooth consistency.

Serve the pork belly with baked apples, parsnip, and parsnip cream.