Pork Knuckle with Sauerkraut

Ingredients

• 500 g pickled pork knuckles (about 450 g each)
• 2 onions
• 80 g carrots
• 80 g leeks
• 2 Bay leaves
• 10 peppercorns
• 6 allspice berries
• 4 juniper berries
• 1 onion
• 40 g pork lard
• 800 g sauerkraut (canned)
• 1 bay leaf
• 4 juniper berries
• 200 ml meat broth
• Salt
• ground pepper

Instructions

1. 1.

   Rinse the knuckles under running water. Fill a large pot with about 3½ liters of water, add the knuckles and bring to a boil. Skim off foam several times, reduce heat. Peel or clean the vegetables, add them with the spices to the pot. Simmer the knuckles gently for about 2½ hours. When the meat easily separates from the bone, it is cooked.

2. 2.

   Meanwhile peel, halve and slice the onion. Heat the lard in a large pot and lightly brown the onions. Add the sauerkraut, sauté for 5 minutes while loosening with a fork. Add the spices, pour in the broth, cover and simmer for about 1 hour. Season with salt and pepper. Remove the finished knuckles from the broth, separate the meat from the bone, slice it and serve on top of the sauerkraut.