Knuckle of pork with sauerkraut and bread dumplings
easy
135 mins
135 mins
Ingredients
- 2 knuckles of pork (each weighing approximately 1,3 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Onions
- 1 TABLESPOON Butter or margarine
- 1 can(s) (850 ml) Sauerkraut
- 1/8 l apple juice
- 2 Bay leaves
- 4-6 Juniper berries
- 4-6 Cloves
- 7-10 Tbsp Sugar
- 1 package (200 g) Dumplings in a cooking bag
- 1/8 l dark ale
- 2-3 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the meat and dab dry. Score the rind with a sharp knife in a diamond-shaped pattern and rub with salt and pepper. Place the knuckle of pork on a rack over the fat pan of the oven.
- 2
Sear in the preheated oven (electric: 225 ° C/ gas: level 4) for 30 minutes. Peel onions and cut into fine slices. After 30 minutes, put 200 grams of onion slices into the fat pan and pour on 1/4 litre of water.
- 3
Continue cooking at 200 degrees (gas: level 3) for one hour. In the meantime, heat the fat in a pot and fry the remaining onion slices until transparent. Add the sauerkraut and steam briefly. Add 1/8 litre water and apple juice.
- 4
Add laurel, juniper berries and cloves. Season with salt, pepper and sugar, bring to the boil, cover and cook over a low heat for 25 to 30 minutes. Bring dumplings to the boil in plenty of water. Leave to simmer in an open pot for 15 minutes at low heat.
- 5
Turn the dumplings once in a while. Wrap the knuckle in aluminium foil and keep warm. Degrease frying stock. Pour on 1/8 litre water and beer. Pour frying stock through a sieve into a pot and bring to the boil. Stir in sauce thickener, bring to the boil again.
- 6
Season to taste with salt and pepper. Season to taste sauerkraut. Remove dumplings from the cooking bags. Arrange knuckle of pork with the sauce, sauerkraut and dumplings.
More Delicious Recipes
