Pork Knuckle with Sauerkraut and Apples
80% autentično · Germanic/Central European
A regional variation often found in German and Austrian cuisine, this preparation pairs the rich pork knuckle with the tangy flavor of sauerkraut and the sweetness of apples, creating a balanced and comforting meal.
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Sastojci
- Pork knuckle4 large
- Sauerkraut1 kg
- Apples2 large
- Onion1 large
- Juniper berries1 tbsp
- Beer or water250 ml
- Saltto taste
- Black pepperto taste
Koraci
- 1
Preheat oven to 170°C (340°F).
- 2
Score the skin of the pork knuckles and rub with salt and pepper.
- 3
In a large pot or Dutch oven, combine sauerkraut, sliced onion, and juniper berries.
- 4
Place the pork knuckles on top of the sauerkraut mixture.
- 5
Add the peeled, cored, and sliced apples around the knuckles.
- 6
Pour in the beer or water.
- 7
Cover and bake for 3 hours, or until the meat is tender.
- 8
Remove the lid for the last 30 minutes of cooking to allow the skin to crisp up.
- 9
Let rest for 10 minutes before serving.
