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Pork knuckle with sauerkraut in a roasting pan

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Ingredients for 4 servings:

  • 4 pork knuckles
  • 4 garlic cloves
  • 6 onions
  • 1 kg sauerkraut
  • 500 ml broth (delicatessen broth)
  • 14 juniper berries
  • 2 tsp, heaped coriander
  • 4 bay leaves
  • 2 tsp, heaped marjoram
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 3 hours; Total time approx. 11 hours 30 minutes

Rinse the meat and place it in a large roasting pan. Season the pork knuckles and let them marinate overnight. The next day, finely chop the onions, fry them, and add them to the roasting pan. Baste everything with broth. Preheat the oven to 200°C (top/bottom heat) and braise the pork knuckles for about 2-3 hours. Add the sauerkraut halfway through. Let everything continue to braise in the roasting pan. Serve with boiled potatoes and, of course, mustard.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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