Pork Knuckle Sauce with Pumpkin Gerstl

Cut garlic bulb in half crosswise in the skin, halve peeled shallots and peel yellow beet. Soak meat well. In a tall narrow pot with about 4 liters of water, bring pickling salt, sugar and vegetables to a boil once and let cool again. Cover and marinate meat for 2 days. Then drain water and simmer with fresh water for about 2 hours until tender. Meanwhile, skim off foam again and again and add spices (without herbs) after half the cooking time. As soon as the meat is soft, lift it out and remove it from the bones while it is still warm. Cut into cubes of about 1 cm, taking care not to include any veins or clots. Strain the broth and boil down to about 300 ml. Then make the gelatinization test with a few drops of the brew: If the broth dropped on the plate does not become solid enough after cooling, add some soaked and squeezed gelatin. Mix the meat with the broth and season with vinegar, cinnamon, allspice as well as mustard. Add finely chopped herbs and pour everything into a terrine mold. Leave to stand for a while in the preheated oven at 160 °C. Chill until the sauce is firm enough (about 3 hours). For the pumpkin-Gerstl first cook rolled barley with bacon in about 500 ml of water until al dente, strain and reserve cooking water. Cut the pumpkin flesh into small cubes and blanch briefly (scald) in the reserved cooking water. Rinse cold, strain and mix with remaining ingredients. Season to taste. Terr

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