Start to boil lightly salted water in a pot. Peel the potatoes and drop them in when the water is bubbling.
Cube the pork belly and cook in a medium high heat pan until most of the fat is rendered and translucent. Remove from heat when done.
Rough chop the dill. When the potatoes are cooked, drain the water, and add the sour cream. Lightly stir.
Add salt and pepper, and add the dill. Lightly mix.
Top with the rendered pork belly, making sure not to forget the liquid fat.