If it is intended for a larger number of people, it is definitely worth buying a cured pork knuckle. With the two of us, I used a pre-cooked little pork leg. If you take the fresh pork knuckle, it would of course have to be cooked for a correspondingly long time. Here too, in addition to salt and pepper, you could use juniper berries, caraway seeds, chilli and ginger as spices.
When the knuckle is done, remove the meat from the bone so that the pieces stay together. They are supposed to be sliced later. Then put aside.
Peel the potato and cut into cubes. Then cook in the broth for about 25 minutes. Drain, catching the broth. Puree the potato cubes with the cream horseradish, mustard and cream with a hand blender. Depending on the consistency, add the broth to create a nice, creamy sauce. Return to the saucepan, season with salt, chilli and nutmeg, mix in the chives and keep the sauce warm.
Cut the carrots into cubes and cook in the broth for about 8-10 minutes. In the meantime, cook the cleaned and washed savoy cabbage in salt water for 6 minutes. Drain and rinse in cold water. Then add to the carrots and let them warm up. Mix in the ghee and season with salt, chilli and nutmeg. Mix in the chopped walnuts and keep warm.
For the sautéed pork legs, heat the ghee in a pan. Add the chilli pepper, slice of ginger, bay leaf and the pressed juniper berries. Cut the released pork legs into approx. 1cm thick slices and sauté in hot ghee.
Finale: Put the carrot savoy cabbage on preheated plates. Place the pork leg slices on top and pour the sauce over them. All that's missing is a cold beer.