Zickleinkeule mit Brunoise-Gemüse

Ingredients

• 2 Garlic cloves
• 1 roasted pork knuckle (with crackling, ca. 1.2 kg)
• 2 tbsp Dijon mustard
• Salt
• Pepper
• 1 tbsp Vegetable oil
• 200 ml white wine (e.g., Grauburgunder)
• 1 Zucchini
• 0.25 Hokkaido pumpkin (ca. 250 g)
• 1 kohlrabi
• 250 g Potatoes
• 150 ml Vegetable broth
• 4 Spring Onions
• 4 thyme sprigs
• 1 tbsp Crème fraîche

Instructions

1. 1.

   Peel and finely chop the garlic cloves. Wash, pat dry the roasted pork knuckle and rub with 1 tbsp mustard, salt, pepper, and half of the chopped garlic. Roll the knuckle with the crackling side outward and tie it with kitchen twine like a roulade to keep its shape. Preheat the oven to 200 °C (convection). Heat oil in a roasting pan and sear the knuckle on all sides over medium‑high heat. Deglaze with white wine. Then roast on the second rack from below for 20 minutes.

2. 2.

   Meanwhile, clean and wash the zucchini. Peel the pumpkin, optionally remove seeds, peel kohlrabi and potatoes. Cut vegetables into ~1.5 cm cubes. Reduce oven temperature to 150 °C (convection). Baste the knuckle with its own pan juices and flip it. Stir in remaining mustard into the pan liquid. Add vegetable cubes and remaining chopped garlic. Braise the knuckle and vegetables for 1 hour; after about 30 minutes pour in vegetable broth and baste the knuckle again.

3. 3.

   Trim, wash, and slice spring onions into wide rings. Wash thyme and shake dry. Set aside a few sprigs for garnish; strip leaves from the rest. Add spring onions and thyme leaves to the pan. Season with salt and pepper. Continue cooking the knuckle and vegetables for another 15 minutes. Remove the knuckle from the pan and keep warm. Stir crème fraîche into the vegetables and bring everything to a boil on the stove, seasoning sauce with salt and pepper. Slice the pork roast and arrange on plates with vegetable cubes and sauce. Garnish with remaining thyme.