Knuckle of pork with sauerkraut

Name: Knuckle of pork with sauerkraut
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 5 Garlic cloves; 2 cured pork knuckles (approx. 600 g each); 4 Onions; 1 collar Soup Greens; 1 Bay leaf; 1/2 TEASPOON dried tarragon; 7-10 Tbsp some peppercorns; 1 TABLESPOON clarified butter; 1 can(s) (850 ml) Sauerkraut; 7-10 Tbsp Salt

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

5 Garlic cloves
2 cured pork knuckles (approx. 600 g each)
4 Onions
1 collar Soup Greens
1 Bay leaf
1/2 TEASPOON dried tarragon
7-10 Tbsp some peppercorns
1 TABLESPOON clarified butter
1 can(s) (850 ml) Sauerkraut
7-10 Tbsp Salt

Directions

1
Peel the garlic and press it through a garlic press. Rub the garlic into the knuckles of pork. Put them in a pot and pour so much boiling water over them until the knuckles of pork are well covered.
2
Bring to the boil, cover and cook for about 2 hours. In the meantime peel onions, clean and wash soup vegetables. After 1 hour add 2 onions, spices and soup greens. Remove the knuckles of pork. Pour stock through a sieve and measure 1/2 -3/4 litres.
3
Finely dice the remaining onions and sauté in the lard until transparent. Add the sauerkraut, sweat it and deglaze with the measured knuckle of pork stock. Season with salt. Stew covered for about 1 hour. Roast the knuckle of pork in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 30 minutes.
4
Arrange on a plate together with the sauerkraut. Boiled potatoes taste good with it.