Preheat the oven to 200°C fan.

Finely chop the garlic and ginger. Using a sharp knife, cut into the rind crosswise.

Salt the meat generously and rub it with garlic and ginger. Heat some oil in a pot. Add the meat and brown it evenly on all sides. Deglaze with rum and pour broth over the meat. Add carrots and laurel leaves.

Put it in the oven and bake for 30 minutes with the fatty side facing down.

Flip the roast with the fatty side facing up. After another 30 minutes, brush the meat with honey and increase the oven temperature. Using the grill function, grill the meat until the rind is golden brown and crispy.

Before serving season the roast with pepper. Taste the sauce and salt if necessary. Cut in pieces and serve with warm jus.

Preparation potato dumplings:

Cook the potatoes with peel. Plunge potatoes with cold water, press using a potato press. Add flour and eggs. Season with salt and nutmeg, taste.

Prepare a kitchen towel, dust with flour. Put the dough in the middle, wrap with the towel and roll out into a cylindrical shape.

Bring a big pot with salt water to a boil. Add the dumplings, turn off the heat and allow to simmer for 15 to 20 min.

Gently remove from the kitchen towel and cut into 1cm thick pieces.