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🍽️ Pork Knuckle with Potato-Sauerkraut Mix and Bacon

480 kcal · 30 min · 4 servings

Ingredients

• 1 small, fresh pork knuckle
• 1 slice smoked, lean bacon
• 1 can (approx. 750 g) wine sauerkraut
• 5 floury-cooking potatoes
• soup vegetables (one carrot, 1 piece celery, 1 piece of leek stalk)
• 1 bouillon cube
• 2 bay leaves
• salt
• peppercorns

Instructions

1. 1. Place the pork knuckle in a pot with cold water. Season it with salt and peppercorns. Make sure the meat is completely covered by the water.
2. 2. Add the soup vegetables and the bouillon cube. Let the soup simmer gently for about one and a half hours.
3. 3. Peel the potatoes and cook them until tender. Drain them and mash them roughly. Warm the wine sauerkraut with the bay leaves in a little water.
4. 4. Add the mashed potatoes to the sauerkraut. Stir in enough strained meat broth until a thick, creamy mass forms.
5. 5. Dice the bacon finely and render it in a small pan. Strain the fat through a sieve over the potato-sauerkraut mixture and mix everything well.
6. 6. Remove the meat from the bone. Serve it on a plate with the potato-sauerkraut mix and some mustard.

Nutrition per serving

• kcal: 480
• Protein: 30 g · Fett/Fat: 18 g · Carbs: 48 g