Austrian-Style Pork with Radish Salad

Rinse meat and pat dry. Peel carrots, potatoes, onion and garlic and coarsely chop. Rinse tomatoes and celery and coarsely chop. Season meat with salt and pepper and fry on all sides in 2 tablespoons hot oil. Remove meat from pan. In the same pan, sauté carrots, celery, onions and garlic in remaining oil until lightly browned. Add tomatoes, potatoes and a little water to the pan. Place meat on vegetables, cover and simmer over low heat about 1 1/2 hours, adding more water if needed.

For the salad, peel the radishes and cut or plane into thin slices. Sprinkle radish slices with salt, let stand about 10 minutes and pat dry. Mix radish slices with oil, lemon juice and chives and season with salt and pepper.