Peel and finely chop the garlic. Clean the vegetables and cut them into large pieces. Rub the cured pork with pepper, caraway seeds and garlic. Fry the meat on all sides in a roasting pan with a little lard. Take out and set aside. Preheat the oven to 160 ° C.

Put the vegetables in the roaster and fry them just as lightly. Then put the meat on top of the vegetables. Pour in some water and fry at 160 ° C O / U heat in the preheated oven for about 2 to 5 hours. Pour in a little water every now and then, about 0.5 liters in total. Then take the roast out and wrap it in foil, let it rest for a moment.

In the meantime, strain the sauce through a sieve. Set aside some vegetables for the plates. Let the sauce reduce and season to taste.

For the potato salad, wash the sweet potatoes thoroughly. Cover with water in a saucepan and lightly salt. Cook the potatoes for about 25 minutes. Wash the tomatoes, then quarter them. Clean the spring onions and cut into fine rings. Drain the potatoes, leave to cool a little, peel and cut into slices. Put all the ingredients in a bowl. Mix the broth with the vinegar, mustard, salt and pepper in a bowl. Finally stir in the oil. Pour over the potatoes and mix everything carefully. Let the salad steep for 20 minutes and sprinkle with chopped parsley.

Cut the meat into slices, arrange on plates with the potato salad, sauce and vegetables.