Pork Knuckle with Sauerkraut – A Classic That Never Gets Old!

Pork Knuckle with Sauerkraut - A Classic That Never Gets Old!

Recipe for: Pork Knuckle with Sauerkraut – A Classic That Never Gets Old!

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Ingredients:

  • 1 pork knuckle with bone (about 1.2 kg / 2.6 lbs)
  • 100 g (3.5 oz) bacon slices, coarsely chopped
  • 1 onion, finely chopped
  • 50 ml (1.7 fl oz) soy sauce
  • 30 g (1.1 oz) mustard
  • 2 garlic cloves
  • 1 kg (2.2 lbs) sauerkraut, finely chopped
  • 3 peppercorns
  • 1 bay leaf
  • 6-7 black peppercorns
  • Salt
  • Paprika
  • Oil

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Instructions:

  1. Place the pork knuckle in a pot with water. Add the peppercorns, garlic cloves, bay leaf, allspice, and 3 teaspoons of salt. Put the lid on the pot and cook for 2 hours and 30 minutes. During cooking, don’t forget to skim and add water if necessary. Once the pork knuckle is cooked, set it aside and save the broth for later.
  2. To prepare the sauerkraut, heat some oil in a preheated pot and fry the bacon. Remove the fried bacon from the pot and set aside. In the same oil, add the finely chopped onion. Fry the onion for 1-2 minutes. Add the sauerkraut. Season with paprika and stir. Add 6-7 ladles of the broth in which the pork knuckle was cooked. Stir and put the lid on the pot. Let the cabbage cook on moderate heat for 30 minutes.
  3. After 30 minutes, add the fried bacon and transfer the cabbage to a baking dish. Place the pork knuckle in the baking dish on top of the sauerkraut. Use a knife to make cuts in the pork knuckle so that it can be flavored well.
  4. In a bowl, mix the soy sauce and mustard. Whisk to combine well. Brush the pork knuckle generously with the mixture.
  5. Bake in an unheated oven at 180 degrees Celsius (350 degrees Fahrenheit), in the middle of the oven, without a fan, for about 30 minutes.

Enjoy!

Here are some additional tips:

  • You can use any type of pork knuckle you like.
  • If you don’t have soy sauce, you can use Worcestershire sauce.
  • You can add other ingredients to the sauerkraut, such as chopped carrots, apples, or raisins.
  • To make the pork knuckle with sauerkraut even more delicious, brush it with melted butter after baking.
  • Serve the pork knuckle with sauerkraut with your favorite sides, such as mashed potatoes or dumplings.

Please note:

  • The original recipe calls for pork knuckle with bone, but you can use boneless pork knuckle if you prefer.
  • The recipe also calls for baking the pork knuckle in the middle of the oven. This is because the pork knuckle needs to be cooked through evenly and the sauerkraut needs to be heated through.

I hope you enjoy this recipe!

Recipe for: Pork Knuckle with Sauerkraut – A Classic That Never Gets Old!

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