Pork knuckle with sauerkraut

Ingredients for 4 servings:

• 1 pork knuckle(s), hind leg (approx. 1.5 kg)
• 800 g sauerkraut
• 1 large onion(s)
• 2 tbsp sugar
• 1 apple, sour
• 2 bay leaves
• 6 juniper berries
• 1 tsp caraway seeds
• 1 m.-sized potato(s)
• 250 ml meat broth
• 2 tbsp lard

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the onion and dice medium-finely. Wash the apple, cut it into eighths, and remove the core, stem, and blossom end. In a sufficiently large pot, caramelize the sugar in the lard. Add the onion and let it brown. Add the apple slices and the squeezed sauerkraut and fry several times. Deglaze with the meat broth and add the spices. Wash and dry the knuckle of pork, add it to the sauerkraut, and cook over low heat for about 1.5 hours. Peel the potatoes, keep the meat warm, grate the potatoes into the sauerkraut, and let it thicken. Add more broth if desired. Remove the meat from the bone, cut into portions, and serve on top of the sauerkraut. Side dish: boiled potatoes, bread dumplings.