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Pork knuckle with sauerkraut

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Ingredients for 4 servings:

  • 1 m.-sized pork knuckle(s), (ham knuckle)
  • 1 bag of sauerkraut
  • 2 onions
  • 1 small carrot(s)
  • 3 grains of allspice
  • 5 peppercorns
  • 1 bay leaf
  • 4 tsp salt
  • 1 liter of water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 10 minutes

according to a recipe from my grandmother

Wash the pork knuckle and place it in a large saucepan with all the ingredients (including the sauerkraut). Fill with water until the meat is covered. Simmer over medium heat for about 2 hours. When the meat is tender, serve the broth and sauerkraut on a deep plate. I add boiled potatoes to the plate, which I serve with the meat. The meat is served on a separate plate, and everyone can help themselves to as much as they like.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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