SteirerKren Wurzelfleisch

Ingredients: 

4 small suckling pig knuckles
Shoulder of pork or pork knuckles
Salt
125 ml cider vinegar
3 cloves of garlic, crushed
2 bay leaves
2 pimento corns
2 juniper berries, crushed
4 peppercorns 
2 carrots
2 swedes
½ stick of celery
1 root parsley
4 medium-sized shallots
1 bunch baby leeks
1 sprig lovage
100 g SteirerKren
Ground pepper, fleur de sel
small potatoes, ideally fingerling potatoes, boiled in salt water until soft with a little cumin.

Preparation: 

Let the knuckles soak for 5 hours. Cover with salt water flavoured with the spices and vinegar and simmer, repeatedly skimming off the rising foam. While this is happening, peel, clean and wash carrots, swedes and root parsley. De-string the celery and cut off stalk, keeping the leaves for decorating! Cut the shallots and baby leeks including the green parts into rings. Add the swedes, carrots and root parsley after 20 minutes of cooking to the knuckles and boil for about 20 minutes, until soft. Add the shallots and celery and simmer for a further 20 minutes. Lift out the vegetables and slice finely, then put them back into the pot and simmer. Lift out the meat, pour a little stock over it, thicken the remaining stock if necessary with some corn starch – mixed with water – and season. Place the vegetables on top of the knuckles and sprinkle with SteirerKren. Arrange the baby leeks and celery leaves or lovage, finely sliced, on top. Serve hot with boiled potatoes in soup bowls. For best results sprinkle with fresh pepper and fleur de sel.
For ambitious cooks: 5 days in advance, put the knuckles in a marinade made from: 3 litres water, 60g brown sugar, 100g pickling salt and 125ml cider vinegar. The briefly wash and proceed as described above.