Crepinette of pork knuckle with chard and chanterelle mushroom rolls

Ingredients for 4 servings:

• 500 g pork knuckle(s) (pork knuckle, knuckle)
• 6 peppercorns
• 3 grains of allspice
• 5 juniper berries
• 1 bay leaf, fresh
• Salt and pepper, white
• 1 handful of white bread
• 3 handfuls of chanterelles
• 1 egg yolk
• some chili powder
• 2 egg whites
• 3 shallots and 1 pork net
• 1 tbsp lard (goose fat)
• 4 large chard leaves
• 1 cup wheat (soft wheat)
• some vegetable stock
• ½ bunch coriander (with root!)
• some olive oil
• 2 tbsp curd
• ½ tsp pepper (Szechuan pepper)
• 2 tbsp balsamic vinegar
• 1 tbsp soy sauce
• some broth from the knuckles
• 3 tbsp butter, cold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Place the knöchla in a pan with pepper, allspice, juniper berries, bay leaves, salt, and enough water to cover. Simmer for about 2 hours until tender. Remove the lean meat from the bones, fat, and connective tissue, and tear it apart with a fork. Remove the crust from the white bread, trim the chanterelles, and cut the white bread and 2 handfuls of chanterelles into small cubes. Mix with the meat and egg yolk, season with salt, pepper, and chili. Lightly beat the egg white and fold in along with a finely diced shallot. Cut the well-watered pork gravy into suitable pieces and wrap 1/4 of the mixture in each piece of gravy, not too tightly. Fry the crepinette on all sides in the goose fat. Trim the stalks from the chard. Blanch the green parts in salted water. Cook the soft wheat in the vegetable stock until al dente. Mix with 1 handful of finely chopped chanterelles. Finely chop the coriander roots and sauté them with a finely diced shallot in a little olive oil. Finely dice the chard stalks, finely chop the coriander leaves, and add the quark. Mix everything together well, season with Szechuan pepper, and roll 2-3 tablespoons into each chard leaf. Steam in a steamer over boiling water. Reduce the balsamic vinegar and soy sauce slightly, then finely dice a shallot and add it. Add a little of the Knöchla broth and reduce again. Remove from the heat and thicken with the butter. To serve: Place some of the seasoned butter on a warmed plate, halve a chard roll, place on top, and add a crepinette.