John Myers
Ingredients for 4 servings:
- 4 pork knuckles
- 4 bay leaves
- 1 bunch of soup vegetables
- 8 grains of allspice
- 2 onions
- 1 kg sauerkraut, fresh
- 2 onions
- 6 juniper berries
- 2 tbsp lard
- 1 pinch(s) of sugar
- 2 cloves
- 125 ml white wine
- 300 g peas
- 2 onions
- 1 tbsp lard
- 150 g bacon, diced
- 2 apples, sour
- 1 pinch of salt
- 1 pinch(s) caraway seeds, ground
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours
It’s best to cook the pork knuckle the day before, so you can more easily degrease the broth and use it for something else. Wash the pork knuckle and place it in a large pot. Fill with water until the pork knuckle is just covered. Bring the pork knuckle to a boil once, then reduce the heat until it is just simmering. Skim frequently. Clean, wash, and roughly chop the soup vegetables, then add them to the pork knuckle along with the 3 bay leaves, allspice berries, and the 2 peeled and sliced onions. If the pork knuckle is too mild for you, you can add vegetable stock (instantly). Cook the pork knuckle for about 1 1/2 – 2 hours, depending on the size. For the sauerkraut, peel and dice the 2 onions. Heat the lard in a pot, add the onions, and sauté until translucent. Add some chopped sauerkraut and sauté. Add the rest of the cabbage and deglaze everything with white wine. Add the juniper berries, bay leaf, and grated apples. Cook over medium heat (approx. 30–40 minutes). The sauerkraut should not overcook. If necessary, add a little pork knuckle stock. Season to taste with sugar, pepper, caraway, and salt. For the pea purée, cook the peas with a little pork knuckle stock until tender, then strain through a sieve. Return to the pot and cook until creamy. Peel the two onions, halve them, and thinly slice them. Fry the ham and onions in the lard until golden brown. Arrange the sauerkraut on plates, place a pork knuckle on each plate, and arrange the pea purée next to it. Pour the ham and onion mixture over the top.
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