Flæskesteg

Preheat the oven to 200°C static.

Score the rind of the meat with small perpendicular cuts.

Transfer to a baking dish with the rind facing down.

Pour the broth until it covers only the rind and bake for 20 minutes.

Remove from the oven, rub the meat with flavored salt, pepper, and bay leaves in the cuts and under the rind.

Place a rack in the previously used baking dish, place the meat on top of the rack.

Cook at 180°C for about 50 minutes, then increase to 250°C and cook with the door slightly open for 10 minutes.

Melt the sugar in a pan, then add the butter and when it takes on that nice amber color, caramelize the potatoes.

Serve the roast with the caramelized potatoes.