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🍽️ Braised Pork Knuckle with Sauerkraut and Pea Puree

530 kcal · 30 min · 4 servings

Ingredients

• 250 g dried pea
• 150 g frozen soup greens
• salt
• pepper from the mill
• 4 cured pork knuckles (order from the butcher in advance)
• 1 onion
• 2 tbsp oil
• 1 bay leaf
• 500 g sauerkraut
• 5 tbsp white wine
• 1 pinch sugar
• salt
• 800 g mostly waxy potatoes
• salt
• 125 ml milk
• 40 g butter
• pepper
• 1 pinch freshly grated nutmeg
• 4 onions
• 2 tbsp butter

Instructions

1. 1. Place the peas in a bowl with cold water overnight.
2. 2. Drain the soaking water and rinse the peas.
3. 3. Add about half a liter of fresh water to the peas.
4. 4. Cook the peas until soft for one and a half hours.
5. 5. Add the soup vegetables during the last 30 minutes.
6. 6. Add more water if necessary.
7. 7. Then puree the peas finely.
8. 8. Press the puree through a fine sieve.
9. 9. Stir the puree well.
10. 10. Season the puree with salt and pepper.
11. 11. Rinse the pork knuckles under running water.
12. 12. Boil the pork knuckles in water for one hour.
13. 13. Peel the onion for the sauerkraut.
14. 14. Dice the onion into small cubes.
15. 15. Heat oil in a pot.
16. 16. Sauté the onion cubes in the hot oil.
17. 17. Add bay leaves.
18. 18. Tear the sauerkraut apart with your hands.
19. 19. Add the torn sauerkraut to the pot.
20. 20. Sauté the sauerkraut briefly.
21. 21. Deglaze everything with white wine.
22. 22. Season with sugar and salt.
23. 23. Let the sauerkraut cook covered for 45 minutes.
24. 24. Remove the pork knuckles from the cooking water.
25. 25. Let the pork knuckles drip dry.
26. 26. Place the pork knuckles in a roasting pan.
27. 27. Preheat the oven to 200 degrees (convection 180 degrees).
28. 28. Cook the pork knuckles in the oven for one and a half hours.
29. 29. Peel the potatoes for the puree.
30. 30. Wash the potatoes.
31. 31. Cut the potatoes in half.
32. 32. Cook the potatoes in a little salted water for 25 to 30 minutes until soft.
33. 33. Add milk and butter to a pot.
34. 34. Warm the milk and butter mixture.
35. 35. Drain the cooking water from the potatoes.
36. 36. Mash the potatoes with a potato masher.
37. 37. Stir in the warm milk and butter mixture gradually.
38. 38. Season the potato puree with salt, pepper, and nutmeg.
39. 39. Stir the puree vigorously with a whisk.
40. 40. Peel the remaining onions.
41. 41. Slice the onions into rings.
42. 42. Heat butter in a pan.
43. 43. Fry the onion rings in the butter until brown.
44. 44. Plate everything together.

Nutrition per serving

• kcal: 530
• Protein: 35 g · Fett/Fat: 24 g · Carbs: 46 g