Cut the pork into slices about 0.5-0.8 cm thick.

Place them on a baking sheet lined with parchment paper in the oven.

Bake them at 160 degrees Celsius (320 degrees Fahrenheit) (fan) for about 30-35 minutes.

Take them out of the oven, increase the temperature to 225 degrees Celsius (437 degrees Fahrenheit) (fan), and once the oven is hot, put them back in until they turn golden – this takes about 5-10 minutes. Alternatively, you can fry them in a pan on high heat for a couple of minutes on each side.

Take them out and let the meat rest for a few minutes, e.g., on a rack.

Serve immediately.

Find a pot. Put the potatoes in and add cold water until the potatoes are covered.

Boil the potatoes for 15 minutes. Remove the water and let the potatoes cool.

While the potatoes are cooling, find an immersion blender and a tall glass that fits it.

Break the egg into the glass.

Add salt to the glass, followed by vinegar and Dijon mustard.

Add the oil in a steady stream.

Place the immersion blender all the way at the bottom of the glass and turn it on.

Use a circular motion at the bottom of the glass for a few seconds.

Slowly lift the immersion blender while continuing the circular motion. Continue until you reach the top of the glass and the mayo has thickened.

Finely chop the onion.

Add the onion and mayonnaise to a larger bowl and add sour cream.

Finely chop the parsley and add it, then mix everything together.

Season with salt and pepper and possibly a little sugar.

Cut the potatoes into pieces about 2x3 cm and mix them into the blend.

The potato salad is ready to be eaten – but can also be refrigerated for a couple of hours.

Serve the crispy pork with your parsley potato salad and pickled beets.

Enjoy your meal.