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Knuckle of Pork, Sauerkraut

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Knuckle of Pork, Sauerkraut

The perfect knuckle of pork, sauerkraut recipe with a picture and simple step-by-step instructions.

  • 750 g Cured pork knuckle
  • 1 Pc. Onion
  • 0,25 Pc. Leek
  • 2 Pc. Bay leaf
  • 3 liter Water
  • 250 g Sauerkraut
  • 0,5 liter Water
  • 0,5 Pc. Diced onion
  • 3 Pc. Juniper
  • 0,5 teaspoon Caraway seeds
  1. Clean the leek, cut into rings, wash or as we take the prepared one out of the chest.
  2. Peel the carrot & onion and add to the water. No additional salt necessary. Add bay leaf.
  3. Cook the pork knuckle in a stock with the specified ingredients. 2 hours
  4. Grill in the oven at 200 ° C for about 30 minutes.
  5. Bring water with onions, juniper and caraway seeds to a boil, add sauerkraut (own production in KB) and cook for about 20 minutes.
Dinner
European
knuckle of pork, sauerkraut

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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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