Crispy Knuckle Of Pork With Sauerkraut Recipe | Cook It Like A German Ep. 1 | Cooking German Food

pork knuckle

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder offers a leaner cut while chicken thighs are more budget-friendly.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made from scraps.

sauerkraut

🥗Healthier: fermented vegetables

💰Cheaper: cabbage

Fermented vegetables provide similar probiotics and can be made at home.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple juice

Non-alcoholic beer maintains flavor while reducing alcohol content.

Preheat the oven to 180 degrees top/bottom heat.

Coarsely dice carrots, onions, and celery, and chop garlic finely.

Cut the skin of the knuckles, salt them well, and place them on an oven dish with the vegetables, caraway, and bay leaves.

Pour water or broth over everything and cover with foil.

Cook in a hot oven for about 90 minutes.

Open the foil and pour on the beer.

Roast the knuckle of pork further open, pouring the gravy over it from time to time for another 30 minutes.

Place the vegetables together with the gravy in a pot and heat the oven to 220 degrees.

Continue roasting the knuckles dry and season the sauce to taste, thickening with cornflour if necessary.

For the sauerkraut, put the sauerkraut in a sieve, loosen it up with fingers or a fork, rinse briefly with water, and drain well.

Peel and halve the onion and dice it finely, also dice the bacon.

Fry the bacon in a pot until light brown, then add the clarified butter and fry the onions.

Add the sauerkraut and deglaze everything with wine and stock.

Season the sauerkraut with salt, sugar, and pepper, mix in bay leaves, juniper berries, and allspice.

Let the cabbage simmer for at least half an hour, thickening with some starch dissolved in water if desired.

Cooking Techniques

Spice Level: