Grandma's Pork Knuckle with Sauerkraut is a classic dish of German cuisine. In this recipe, we will first cook the pork knuckle and then roast it in the oven. The result is a tender and juicy meat that pairs perfectly with the tangy taste of sauerkraut.
Ingredients:
- 1 Pork Knuckle (approx. 1 kg)
- 500 g Sauerkraut
- 2 Onions
- 2 Bay Leaves
- 4 Juniper Berries
- 1 tsp Caraway Seeds
- 500 ml Water
- 500 ml Beer
- 2 tbsp Oil
- Salt and Pepper
Preparation:
- Bring the pork knuckle to a boil in a large pot with water and beer, then cover and simmer over low heat for about two hours.
- Peel the onions and cut into rings.
- Mix the sauerkraut in a pot with the onions, bay leaves, juniper berries, caraway seeds, and water.
- Cover and simmer the sauerkraut over low heat for about 30 minutes.
- Remove the pork knuckle from the pot and pour the oil over it.
- Roast the pork knuckle in the oven at 200°C for about 30 minutes, until crispy.
- Season the sauerkraut with salt and pepper to taste.
- Cut the pork knuckle into thick slices and serve with the sauerkraut.
Additional Tips And Ideas:
- Feel free to add a carrot or some apple to the sauerkraut for a sweeter note.
- If you like your sauerkraut a bit spicier, you can also add some smoked bacon or bacon cubes.
- Leftover pork knuckle can be used for sandwiches or salads the next day.
Pairs Well With:
Various dishes and drinks pair well with Grandma's Pork Knuckle with Sauerkraut. For an authentic combination, a cold beer or a glass of white wine is recommended. If you like it a bit spicier, you can serve a spicy mustard or horseradish sauce with the dish. A side of red cabbage or steamed vegetables complements the dish. A portion of mashed potatoes or boiled potatoes also goes very well with this hearty dish.
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