Knuckle of pork on sauerkraut

Name: Knuckle of pork on sauerkraut
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 3 Onions; 1 collar Soup Greens; 2 Pork knuckles with rind (approx. 800 g each); 6 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g clarified butter; 10 Juniper berries; 1 TEASPOON Caraway seeds; 800 g fresh sauerkraut; 250 ml Vegetable broth (instant); 7-10 Tbsp Sugar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

3 Onions
1 collar Soup Greens
2 Pork knuckles with rind (approx. 800 g each)
6 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g clarified butter
10 Juniper berries
1 TEASPOON Caraway seeds
800 g fresh sauerkraut
250 ml Vegetable broth (instant)
7-10 Tbsp Sugar

Directions

1
Onions peel and quarter 1 1/2 onions. Clean, wash and cut the soup greens into large pieces. Wash the knuckles. Put quartered onions, 3 bay leaves, soup greens, salt, pepper and knuckles in a large pot.
2
Bring to the boil covered with water and simmer at medium heat for about 1 hour. Lift the knuckles out of the stock. Pour stock through a sieve and measure 1/2 litre. Put the knuckles on a fat pan of the oven.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 3/4 hours. Gradually add the measured stock and braising stock. In the meantime, finely dice 1 1/2 onions.
4
Heat the lard in a pot. Add the onions, 3 bay leaves, juniper and caraway seeds and fry briefly. Add sauerkraut. Deglaze with broth, season with salt, pepper and sugar and braise for about 40 minutes.
5
Arrange the sauerkraut and pork knuckles on a plate. Boiled potatoes and mustard taste good with it.