Braised knuckle of pork with sauerkraut and pineapple

Ingredients for 4 servings:

• 1 knuckle(s)
• 1 onion(s), diced or thinly sliced
• 500 g sauerkraut, drained
• 1 small can of pineapple pieces, lightly sugared
• 500 ml meat broth, seasoned
• 1 tbsp brown sugar
• Salt
• Pepper, white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 20 minutes

a recipe for the 3.5 L. Crock Pot / Slowcooker

Spread the onion pieces on the bottom of the Crock Pot. Then wash the shank with clean water, pat dry, and rub well with salt and pepper. Place skin-side down on the onions. Tear the drained sauerkraut into small pieces and layer it alternately with half of the pineapple pieces around the sides of the shank. Reserve the remaining pineapple and its juice for another use. Pour in the meat broth and finally sprinkle the dish with brown sugar. Depending on the Crock Pot, the braise takes between 5 and 6 hours on HIGH. Then remove the rind and slice the meat. Serve with the sauerkraut. This goes very well with potatoes and a dark gravy.