Finely dice the apricots, mix with 100 ml apple juice and leave to soak for 15 minutes. Remove the crust from the toast and dice into 5 mm cubes. Finely dice 2 onions. Rinse rosemary, dry, pluck off needles and chop finely. Heat butter in a pan. Sauté onion cubes over medium heat for 3-4 minutes until translucent. Mix the onions, toast, rosemary and apricots, salt and pepper.
Halve the pork belly horizontally (do not cut all the way through) and open it up. Spread the apricot filling on the meat. Roll up the meat and filling so that the rind is on the outside, wrap with kitchen twine and season generously with salt. Place the roast in a roasting pan with the rind side down. Dice the remaining onions, add them to the roasting pan with 600 ml of water and bay leaves, put the lid on. Braise in a preheated oven at 200 degrees (fan oven 180 degrees) on the second rack from the bottom for about 2 hours.
Form the dumpling dough into rolls (Ø 2.5 cm), divide the rolls into approximately 5 cm pieces. Cook the dumplings in portions in gently boiling salted water for 5-8 minutes and then drain.
Clean and rinse the broccoli and divide into florets. Cook in salted water for 6-7 minutes until al dente. Drain, immediately pour into ice-cold water and allow to drain.
Remove the roast from the oven, place it on a baking tray and roast on the second rack from below for another 30 minutes. Increase temperature to 220 degrees (circulating air 200 degrees). Meanwhile, stir the braising stock from the roasting pan through a fine sieve into a pot. Pour in the wine, then let it cook over a low heat for about 10 minutes.
Mix the starch and remaining apple juice (50 ml) until smooth. Stir into the boiling sauce and cook for 1 minute. Season the sauce with salt and pepper and keep warm. Switch on the grill function of the oven (around 240 degrees), grill the roast (rind side up) for around 15 minutes until crispy. Be careful not to let the crust get too dark.
Mix rosemary, thyme and panko breadcrumbs. Roll the dumplings in the panko mixture and press down lightly. Heat clarified butter in a pan. Fry the dumplings in batches over medium heat until crispy, about 5 minutes. Rinse the parsley, dry it, pluck the leaves, chop them, add them to the dumplings and toss.
Roast the hazelnuts in a pan without fat until golden brown. Add the butter and broccoli, pour in the stock and heat everything for 3-4 minutes on a medium heat. Season with salt, pepper and nutmeg. Cut the roast into slices, arrange with broccoli, dumplings and sauce and serve.