Knuckle of pork with sauerkraut

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash the knuckles of pork, put them in a wide pot or roasting pan and cover with water. Add bay leaf and peppercorns and simmer for about 2 1/2 hours. Clean, peel, wash and cut the soup greens into pieces. Boil half of it with the peas in 1 litre of water. Peel, chop and add 1 onion. Cook everything about 2 hours.

2. 2

   If the liquid is absorbed after about 2/3 of the cooking time, add some water if necessary. Add the remaining soup vegetables to the knuckle of pork about 30 minutes before the end of the cooking time. Peel and finely dice 1 onion. Cut the bacon into pieces. Heat the oil and leave the bacon crispy. Remove the bacon and fry the onion in the frying fat until transparent. Add sauerkraut and 125 ml water. Stir in broth and cook covered for about 1 hour. Puree peas, stir in some more knuckle of pork stock. Season to taste with salt and pepper. Spread 1/4 of the bacon on the puree. Mix the remaining bacon into the sauerkraut.

3. 3

   Stir in broth and cook covered for about 1 hour. Puree peas, stir in some more knuckle of pork stock. Season to taste with salt and pepper. Spread 1/4 of the bacon on the puree. Mix the remaining bacon into the sauerkraut. Arrange the knuckle of pork on the sauerkraut and garnish with vegetables. Garnish with parsley. Boiled potatoes taste good with it

Nutrition Facts

KCAL
1090 kcal

CARBS
37 g

FATS
60 g

PROTEINS
98 g