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Pork knuckle with sauerkraut in a Roman pot

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Ingredients for 4 servings:

  • 1,500 g pork knuckle(s), fresh
  • 500 g sauerkraut
  • 3 small onions
  • 7 juniper berries
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp caraway seeds
  • 2 bay leaves
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 50 minutes

Rinse the Roman pot with water. Meanwhile, rinse the meat and pat dry with kitchen paper. Halve the onions and season the pork knuckle with salt and pepper. Add 3 tablespoons of water to the Roman pot, then spread the sauerkraut at the bottom of the pot and place the pork knuckle on top. Sprinkle the onions and seasonings around the pot. Close the pot, place it in a cold oven, and roast at 200°C (top/bottom heat) for about 2 hours. Then remove the lid and grill for another 20 minutes to crisp the pork knuckle. Boiled potatoes or mashed potatoes are a perfect accompaniment.

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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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