Meat: PORK, Braised

Preparation:

1. First rinse the knuckles under running water and pat dry thoroughly with a paper towel. Make long cuts in the thinnest part of the meat between the skin and the bone (down to the bone). Then remove the bone with small longitudinal incisions.
2. Salt + pepper the inside of the knuckles, brush with mustard to taste and distribute half of the marjoram over the mustard. Roll up the knuckle and tie it with kitchen twine like a roulade (pinning with roulade needles is not so good because the rind is too tight)

Preparation:

1. Heat the pork lard in a roaster and fry the knuckles on all sides until crispy. (The amount of lard is enough because the knuckles still give off fat). When the knuckles are brown, take them out of the roaster and set aside.
2. Now fry the onion strips very dark in the frying fat (but do not burn them). Then add the tomato quarters and stir everything together. Now put the knuckles back in and fill up with vegetable stock … add the remaining marjoram to the stock … close the lid and bring to the boil.
3. After the knuckles are cooked, reduce the heat to level 3 (from 9) and let it simmer gently for 1.5 hours. Turn the knuckles several times during the cooking time.

Completion:

1. If the knuckles are soft, lift them out of the meat stock and keep warm. Season the meat stock to taste … add seasoning if necessary … bring to the boil and thicken with a raw, finely grated floury potato. Let the sauce boil for 5 minutes … pass through a fine sieve and pour into a sauce boat.
2. Remove the knuckles from the kitchen twine and cut into slices. Arrange with potatoes and sauerkraut on a plate and serve with the sauce. We like mustard with the knuckles as a taste kick.