Zubereitung

1. 1

   Preheat the oven to 180 °C, top and bottom heat. Pat the pork joint dry and rub it all over with the salt and pepper.

2. 2

   Heat the clarified butter in a roasting pot and brown the meat briskly all over on high heat.

3. 3

   Peel the onions and the carrot, cut them into coarse dice and brown them alongside the meat. Add the tomato purée and let it cook briefly with the rest.

4. 4

   Pour in the meat stock and add the marjoram and the bay leaves. Cover the pot, slide it onto the middle shelf and cook the joint until it has reached 75 °C in the centre and is therefore cooked right through.

5. 5

   Take the joint out and leave it to rest, loosely covered with foil.

6. 6

   Pour the roasting juices through a sieve into a pan, pressing the vegetables well to extract everything. Mix the cornflour with a little cold water, thicken the sauce with it, bring it to the boil once and season with salt and pepper.

7. 7

   Cut the rolls open horizontally and spread the bottom halves thinly with the medium-hot mustard.

8. 8

   Cut the joint into thin slices, lay them on the rolls and pour plenty of hot sauce over them. Lean the top on at an angle and put a pickled gherkin beside each one.