Buncek s Kiselim Zeljem na Pivski Osnovi (Beer-Braised)
80% autentično · Slovenian-inspired
A flavorful variation where the pork knuckle is braised in beer along with the sauerkraut, adding a malty depth and richness to the traditional dish. This method results in exceptionally tender meat and a deeply flavored cabbage.
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Sastojci
- Pork knuckle (buncek)4 pieces
- Sauerkraut (kiselo zelje)1 kg
- Onion1 large
- Garlic3 cloves
- Dark beer (lager or stout)500 ml
- Juniper berries1 tablespoon
- Bay leaves2
- Caraway seeds1 teaspoon
- Pork lard or oil2 tablespoons
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Rinse and drain the sauerkraut.
- 2
In a large pot or Dutch oven, heat the lard or oil over medium heat. Add chopped onion and sauté until softened.
- 3
Add the pork knuckles and sear on all sides until golden brown.
- 4
Add the sauerkraut, minced garlic, juniper berries, bay leaves, and caraway seeds to the pot. Stir.
- 5
Pour in the dark beer and 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 3 to 3.5 hours, or until the pork knuckles are very tender. The beer will reduce and thicken the sauce.
- 7
Remove the pork knuckles and serve hot over the beer-braised sauerkraut. Discard bay leaves.
