Pork knuckle with sauerkraut

Ingredients for 4 servings:

• 1 kg pork knuckle(s) (have the butcher cut into 4 slices)
• 4 tbsp clarified butter
• salt and pepper
• 1 tsp sweet paprika powder
• 6 onions
• 500 g apples
• 500 g sauerkraut
• 5 juniper berries
• 375 ml cider or white wine
• some sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the meat and pat dry. Season with pepper and brown it on both sides in clarified butter (best done in several batches). Meanwhile, peel and slice the onions. Peel, core, and slice the apples. Season the meat with salt, sprinkle with paprika, and remove. Place the apples and onions in a roasting pan and sauté in clarified butter. Add the sauerkraut and juniper berries, and pour in the apple cider. Place the pork knuckle on top of the sauerkraut. Cover and braise for about 1 1/2 hours at medium heat (about 180 degrees Celsius). Then season the sauerkraut with salt, pepper, and a pinch of sugar. Serve on a large platter. Serve with mashed potatoes.