Saumagen

Ingredients

• 800 gpork shoulder — cubed
• 400 gpotatoes — diced
• 2onions — chopped
• 1 tspmarjoram
• 1 tspnutmeg
• to tastefine sea salt and black pepper

Method

1. Begin by cutting the 800 g pork shoulder into bite-sized cubes. Season the meat generously with fine sea salt, black pepper, 1 tsp marjoram, and 1 tsp nutmeg. Let it sit for at least 30 minutes to allow the flavors to penetrate the meat.
2. Peel and dice the 400 g potatoes into small cubes, roughly the same size as the pork pieces. Dice the 2 onions finely. This will ensure even cooking and a harmonious blend of flavors.
3. In a large, heavy-bottomed pot or Dutch oven, heat a generous amount of clarified butter over medium-high heat. Once the butter is hot and shimmering, add the pork cubes in batches, ensuring not to overcrowd the pot. Brown each piece deeply on all sides, removing them to a plate as they finish.
4. After all the pork is browned, lower the heat to medium and add the diced onions to the pot. Sauté them until they are soft and translucent, scraping up any browned bits from the bottom of the pot for added flavor.
5. Return the browned pork to the pot along with the diced potatoes. Pour in enough broth to just cover the ingredients, then bring the mixture to a gentle simmer. Cover the pot with a lid and let it braise on low heat until the pork is fork-tender and the potatoes are cooked through, stirring occasionally.
6. Once the meat is tender, skim off any excess fat from the surface of the broth. Taste the dish and adjust the seasoning with additional salt and pepper if necessary. The flavors should be well-rounded and aromatic.
7. Serve the Saumagen hot, accompanied by traditional sides such as Spätzle or crusty bread. The dish should be hearty and comforting, with the pork and potatoes melding together in a rich, savory sauce.