Roast pork with warm potato salad

Ingredients for 4 servings:

• 1 kg pork (shoulder with rind)
• salt and pepper
• 40 g clarified butter
• 2 onions
• 2 carrots
• 1 piece(s) celery, small
• 3 tsp mustard, sweeten
• 750 g potato(s) (waxy)
• 1 onion(s)
• ⅛ liter meat broth
• 2 tbsp vinegar
• 4 tbsp oil
• ½ tsp marjoram
• Paprika powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Season the meat, melt the clarified butter in a roasting pan, and place the roast rind-side down in the pan. Clean and chop the onions, celery, and carrots, then arrange them around the meat. Pour in 250 ml of water, cover, and cook in an oven preheated to 200°C for about 60 minutes. Add more liquid if necessary. Remove the meat, score the rind diamond-shaped, return the roast rind-side up, and cook for another 75 minutes. Remove the lid for the last 20 minutes. Mix 1 tbsp. salt with 1 cup of water and brush the rind of the meat with it several times about 20 minutes before the end of the roasting time to crisp it up. Remove the finished roast and keep warm until ready to serve. Boil the juices off with water, then strain through a sieve, squeezing out the vegetables well. Season the sauce with mustard and spices to taste. For the potato salad, boil the potatoes in their skins, peel while still warm, and slice them. Peel and finely dice the onion, and mix with the hot broth, vinegar, oil, and seasonings. Mix well with the potatoes and sprinkle with marjoram.