Cut the peeled potatoes into thin slices. Grease an ovenproof dish with the lard and put half of the potato slices in it. Cut the pork belly into slices, season with salt and pepper and place on top of the potato slices and sprinkle with chives. Place the remaining potato slices on top and bake in a 250 °C oven for 20 minutes. Stir well the salt, pepper, whipped cream and the remaining chives and pour over the potatoes and bake for another half hour until a nice crust has formed on top. Serve with fresh green salad and a Pflaezer beer or a dry Pfälzer Riesling.
Our tip: Fresh chives are clearly more aromatic than dried ones!
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