Preheat the oven to 200 °C hot air.
Cut the pork belly on the skin side, season with salt, pepper and paprika. Place the meat in a roast purée, add the peeled garlic, chopped vegetables and potatoes.
Put the roast in the oven and set the alarm clock to 30 minutes. Reduce the oven temperature to 180°C.
When the time is up, pour the veal stock and red wine over it and cook for another 50 minutes.
Prepare red cabbage and mashed potatoes as side dishes or potato dumplings.
At the end of the cooking time, pour the pork sauce into a saucepan, bring to the boil and mix with cold butter. Season the sauce with salt and pepper. Place the dried plums in the sauce.
Fry the crusty roast as required (should be crispy) briefly under the preheated grill until crispy, season with salt beforehand.
Cut the meat open and serve with side dishes and sauce on preheated plates, serve quickly.