Peel the raw potatoes and grate them finely using a box grater or a food processor.

Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible.

In a large mixing bowl, combine the drained grated potatoes with the cooked mashed potatoes.

Add the barley flour, all-purpose flour, and salt to the bowl. Mix well until a sticky, moldable dough forms. Adjust with a little more flour if too wet.

Take a handful of the potato dough and flatten it slightly in your palm to form a disc.

Place a few cubes of the diced salted pork into the center of the dough (reserve about half of the meat for the topping).

Fold the dough over the meat filling and roll it into a round ball roughly the size of a tennis ball, ensuring the meat is completely sealed inside.

Bring a large pot of salted water or vegetable broth to a gentle simmer. Do not let it boil vigorously, or the dumplings may break apart.

Gently lower the dumplings into the simmering liquid and cook for 35 to 45 minutes. The dumplings are ready when they float and the texture is firm yet cooked through.

While the dumplings are simmering, fry the remaining diced pork or bacon in a skillet over medium heat until crispy.

Add the butter to the skillet with the crispy pork and let it melt completely to create a rich bacon butter sauce.

Remove the dumplings from the pot with a slotted spoon and serve hot, drizzled generously with the bacon butter and crispy pork bits.