From the pork roast with bones we cut individual portions - the rib is partially sliced so that a pocket is formed in the rib, an opening for stuffing. Bacon diced is lightly sautéed with finely chopped onion and slices of garlic, we add smoked belly cut into cubes, mushrooms, and sour cabbage and lightly sauté. This prepared filling is placed into the pocket of the rib and sealed with a toothpick. The stuffed rib is grilled in a convection oven on the Vision express grill. When grilling in the convection oven, we place a full gastronorm container under the grill to catch the fats and juices. After grilling, we add butter and let it rest.