1. ?wie?onka is a great seasonal dish. Once, farmers had their pigs killed by a village butcher. The pieces of fresh meat were carved out of the meat as you liked and made into a simple quick stew. If your tummy is thin, melt one tablespoon of lard in a pot.

2. Put the belly on the bottom of the hot pot, cut into wide strips and fry it until it is lightly browned. In the initial phase, fry on one side, and after a few minutes, turn the pieces over.

3. Cut the remaining meat into thick cubes.

4. If the pork belly has turned red, add the remaining pieces of meat.

5. Now season with salt, pepper and sugar. We stir for a while and pour a spoonful of spirit. You have to mix well. Fry until the juices from the meat evaporate, and our frying pan will sizzle. Remember to mix it every minute.

6. Cut the onion into quarters. When the meat is lightly browned, add the onion and fry again until the onion is translucent. Of course, you have to mix a lot.

7. When the onion is glassy, lightly water it with about half a glass.

8. And stew the meat, covered, on lower heat.

9. In a few minutes we check if the sauce has boiled over, if we water it. Simmer until the meat is very soft and the onion is overcooked.

10. Swie?onka is ready. Perfect for dumplings and potatoes.