John Myers
Knuckle of Pork with Pineapple Sauerkraut
The perfect knuckle of pork with pineapple sauerkraut recipe with a picture and simple step-by-step instructions.
- 1 Pork knuckle of pork (knuckle) (fe) fresh
- 1 medium sized Onion
- 1 tsp Salt
- 0,5 tsp Peppercorns
- 0,5 tsp Allspice grains
- 1 Bay leaf
- 1 toe Garlic
- 1 bunch Soup vegetables
- 1 liter Water
- 1 Can Sauerkraut
- Lard
- 1 Onion, diced
- Juniper berries
- Pineapple from a can
- Wash the pork knuckle thoroughly and pat dry. Bring water with a little salt to a boil in a large saucepan. Add the knuckle of pork knuckle, bay leaves and allspice grains, peppercorns, garlic and the chopped soup vegetables, cook over low heat for approx. 2 hours until it’s really cooked through.
- Remove the pork knuckle from the soup, strain the stock through a sieve and collect it.
- Heat the fat in a saucepan and let the onions become translucent in the hot fat.
- Add the sauerkraut and pineapple cubes (to taste) with pineapple juice and deglaze with a little pork knuckle stock. Mix everything well and bring to the boil. Reduce the temperature, add the juniper berries and mix in everything. Then simmer at a reduced temperature until the sauerkraut has the desired firmness. Can only be determined by trying. Then season with ground pepper.
- TIP We always eat the sauerkraut with a tablespoon of sour cream – just give it a try.
- Unfortunately, the sauerkraut in the picture is not available in Germany – maybe an Italian delicatessen shop can get it. I always have it sent to me from Italy.
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