The tastiest meat to try in Saltzburg, Austria

Ingredients

• 3 tbsp neutral vegetable oil
• 200 g shallots, diced
• 3 garlic cloves, peeled
• 200 g pork shoulder, roughly diced
• ½ clove fermented garlic
• Caraway seeds, coriander seeds and black peppercorns, 1 tsp of each
• 2-star anise
• 1 l strong pork jus
• Reduction from red port, red wine, Madeira and balsamic vinegar
• 1 kg pork without rind
• Roast pork sauce
• 40 ml soy reduction
• Cold butter, 1 pinch xanthan gum
• 50 g pearl barley
• 500 ml neutral vegetable oil
• 100 ml fresh carrot juice
• Salt
• 8 La Ratte potatoes
• 50 g brown butter
• 1 pinch caraway seeds
• 1 sprig marjoram
• Caraway and marjoram butter
• 400 g carrots, peeled
• 250–350 ml cream