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🍽️ Tender Pork Knuckle with Juicy Sauerkraut

369 kcal · 30 min · 4 servings

Ingredients

• 500 g cured knuckle (approx. 450 g cured knuckles)
• 2 onions
• 80 g carrots
• 80 g leek
• 2 bay leaves
• 10 peppercorns
• 6 allspice berries
• 4 juniper berries
• 1 onion
• 40 g lard
• 800 g sauerkraut (can)
• 1 bay leaf
• 4 juniper berries
• 200 ml meat broth
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the pork knuckle under running water.
2. 2. Fill a large pot with about 3.5 liters of water and place the knuckle inside.
3. 3. Bring the water to a boil.
4. 4. Skim off the rising foam several times.
5. 5. Reduce the heat so that the water simmers quietly.
6. 6. Peel and clean the vegetables.
7. 7. Add the prepared vegetables and spices to the pot.
8. 8. Let the knuckle cook for about 2.5 hours at low heat.
9. 9. Check if the meat pulls away easily from the bone to see if it is done.
10. 10. In the meantime, peel the onion and halve it.
11. 11. Slice the onion halves into slices.
12. 12. Heat the lard in a large pot.
13. 13. Sauté the onion slices until they are lightly golden.
14. 14. Add the sauerkraut to the pot.
15. 15. Let the sauerkraut sweat for 5 minutes.
16. 16. Fluff the sauerkraut with a fork while doing so.
17. 17. Add the spices to the sauerkraut.
18. 18. Pour the broth over the sauerkraut.
19. 19. Let the sauerkraut simmer covered for about 1 hour.
20. 20. Season the sauerkraut to taste with salt and pepper.
21. 21. Remove the cooked knuckle from the broth.
22. 22. Carefully separate the meat from the bone.
23. 23. Slice the meat.
24. 24. Arrange the meat slices on the sauerkraut and serve.

Nutrition per serving

• kcal: 369
• Protein: 30 g · Fett/Fat: 24 g · Carbs: 6 g