Buncek s Kiselim Zeljem (Traditional)
Tradicionalno jelo · Slovenian
A hearty and traditional Slovenian dish featuring slow-cooked pork knuckle served with sauerkraut, often seasoned with juniper berries and bay leaves. This classic preparation emphasizes tender meat and flavorful, tangy cabbage.
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Sastojci
- Pork knuckle (buncek)4 pieces
- Sauerkraut (kiselo zelje)1 kg
- Onion1 large
- Garlic4 cloves
- Juniper berries1 tablespoon
- Bay leaves2
- Caraway seeds1 teaspoon
- Pork lard or oil2 tablespoons
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Rinse the sauerkraut and squeeze out excess liquid. If it's very sour, you can briefly boil it in water and drain.
- 2
In a large pot or Dutch oven, heat the lard or oil over medium heat. Add the chopped onion and sauté until softened.
- 3
Add the pork knuckles to the pot and sear them on all sides until golden brown.
- 4
Add the sauerkraut, minced garlic, juniper berries, bay leaves, and caraway seeds to the pot. Stir to combine.
- 5
Add enough water to almost cover the ingredients. Season with salt and pepper.
- 6
Bring to a boil, then reduce heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the pork knuckles are very tender and the meat is falling off the bone. Add more water if needed.
- 7
Remove the pork knuckles and serve them hot over a generous portion of the sauerkraut. Discard bay leaves before serving.
