Pork Knuckle with Braised Sauerkraut
Description
The dish is prepared without unnecessary complications. An unusual dish that is loved not only by Germans but also by men all around the world. I must admit, this pork knuckle with stewed sauerkraut is also thoroughly enjoyed by women. If you want to treat your man on February 23rd or any other day, I recommend paying attention to this recipe. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Place the pork knuckle in a large deep container. Cut the garlic and onion in half. Chop the carrot coarsely, add spices (bay leaf and whole peppercorns). Pour in water and place over heat. Simmer until the pork knuckle is tender (about 1.5 hours over low heat).
- 2
Step 2
2. The highlight of this dish lies not only in the filling but also in the sauce. To prepare it, we'll need honey, brown sugar, a bit of broth, as well as beer and mustard. First, mix the honey with sugar, add mustard, and pour in the beer. Stir until well combined and the sauce reaches a smooth, uniform consistency.
- 3
Step 3
3. Now prepare the knuckle for baking: make several cuts on the surface and pour sauce over it. Then place the knuckle in the oven and bake for one hour. Periodically baste the knuckle with sauce. If you want a crispy, browned crust, increase the oven temperature and keep the knuckle in for an additional 10 minutes.
- 4
Step 4
4. Now it's time to prepare the filling: sauté finely chopped onion in vegetable oil, add sauerkraut, and cook for another 5 minutes, stirring constantly. Then pour in a glass of broth and simmer for 15 minutes.
- 5
Step 5
5. In Germany, this dish is called "Eisbein." It is a classic hearty dish served with beer.