Cut the dark green ends of the spring onions and leeks into small pieces, clean and rinse the stalks and cut the leeks into thick rings. Peel all other onions. Cut the large vegetable onion diagonally into slices that are not too narrow. Cut the small white and red onion into wedges. Halve or quarter the shallots according to size, and the pearl onions whole.
Dice the pork belly and fry it a little bit in hot oil. Peel and press the garlic, mix it in and add the onions. Turn briefly to the other side and deglaze with white wine. Put the lid on and sauté the onions over medium heat for about 15 min until soft. Now lift out and place in a wide bowl to cool.
Whisk the marinade from the vinegar, roasting pan, juice of one lemon, salt, pepper and mustard until smooth and whisk with the oil to make a creamy sauce. Drizzle this marinade evenly over the lukewarm leaf lettuce and then refrigerate until chilled, but not in the fridge! Rinse the parsley, shake dry, chop the leaves finely and sprinkle over the leaf salad.
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