Grilled Pork with Potato Salad
Ingredients
- Ingredients
- 4 slices Pork butt (each about 200 grams)
- 3 onions
- 150 grams Mustard
- 1 pinch ground Caraway
- salt
- freshly ground peppers
- 200 milliliters beer (Pils or black beer)
- 800 grams waxy potatoes
- 100 grams smoked Pancetta
- 2 Tbsps clarified butter
- 250 milliliters Beef broth
- 3 Tbsps Wine vinegar
- 1 handful lamb's lettuce
- 3 Pickle
- 2 Tbsps scallions
- 4 Tbsps vegetable oil
- vegetable oil (for the grill)
- 4 slices Black bread
Preparation steps
Rinse meat, pat dry and flatten. Peel 2 onions and cut into rings. Mix with mustard, ground caraway seeds, beer and season with salt and pepper. Pour over meat, cover and marinate for at least 24 hours in refrigerator.
For the potato salad, scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Dice pancetta and fry in 1 tablespoon butter until crispy. Drain on paper towels. Peel 1 onion, finely dice and boil in broth and vinegar.r.
Peel potatoes and cool until lukewarm. Cut into slices, pour broth mixture over and season with salt and pepper. Stir well. Rinse, trim and shake lettuce dry. Cut pickles into small cubes. Add lettuce, pickles, pancetta, chives and 2 tablespoons oil.
Remove meat from marinade and grill until golden brown on a hot, oiled grill for 6-8 minutes. Baste with marinade while cooking. Saute onion rings in a hot pan in remaining butter until golden brown.
Serve meat with onions on a slice of bread with a side of potato salad.
