in Germany

Pork knuckle with sauerkraut

updated

Spread the love

Ingredients for 4 servings:

  • 4 pork knuckles, cured
  • 5 bay leaves
  • 12 cloves
  • 5 onions
  • 750 g sauerkraut
  • 100 g lard
  • 100 ml white wine
  • salt and pepper
  • Sugar

Instructions

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

The hearty classic, easily prepared

Rinse the pork knuckles, place them in a pot, cover with salted water, and bring to a boil. Peel the onions and add them to the knuckles along with the bay leaves and cloves. Cook the knuckles until the meat almost falls off the bone. This will take 2.5 to 5 hours, depending on the size. Meanwhile, for the sauerkraut, melt the lard in a pan and add the sauerkraut. Pour in the white wine and simmer until tender. If desired, add a little of the pork knuckle cooking broth. Season with sugar and pepper. Serve the knuckles with the sauerkraut. Pea purée goes well with the meat.

Facebook Comments

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.

Baked pork fillet with mushroom cream sauce

Fried potato salad with arugula and cocktail tomatoes