German slow cooked pork knuckle with sauerkraut

German slow cooked pork knuckle with sauerkraut

Based on 5 ratings
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Kitchen Stories

Kitchen Stories

Community member

"Pork knuckle is a German classic from the Berlin area, and a favorite of my grandmother’s, who always cooked it for the family. I'll never forget how tender and flavorful the meat was. When it’s done right, it really falls off the bone. Thank you, Grandma!"
Difficulty
Medium 👍
Preparation
100 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
1
pork knuckle
250 g
bouquet garni
½
bay leaf
1
onions
1 tbsp
oil
325 g
sauerkraut
¼ tsp
ground caraway
62½ ml
apple juice
150 g
peas (frozen)
75 ml
vegetable broth
50 g
butter
1 tbsp
mustard
salt
pepper

Utensils

2 cutting boards, 2 knives, large pot, 2 pots, immersion blender

Nutrition per serving

Cal845
Fat45 g
Protein30 g
Carb109 g
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  • Step 1/5

    • 250 g bouquet garni
    • ½ onion
    • cutting board
    • knife

  • Step 2/5

    • 1 pork knuckle
    • ½ bay leaf
    • salt
    • pepper
    • large pot

  • Step 3/5

    • ½ onion
    • 1 tbsp oil
    • 325 g sauerkraut
    • ¼ tsp ground caraway
    • 62½ ml apple juice
    • cutting board
    • knife
    • pot

  • Step 4/5

    • 150 g peas (frozen)
    • 75 ml vegetable broth
    • 50 g butter
    • salt
    • pepper
    • pot
    • immersion blender

  • Step 5/5

    • 1 tbsp mustard

  • Enjoy your meal!

    German slow cooked pork knuckle with sauerkraut
FAQ

To make slow-cooked pork knuckle, wash and place the knuckle in a large pot with water. Add diced soup vegetables, a bay leaf, salt, and pepper. Simmer for about 90 minutes until tender and falling off the bone.

This crispy pork knuckle roast with sauerkraut and potatoes is a family favorite. Or, for a quicker meal, try this quick braised cabbage and minced beef with potatoes and sour cream. For a vegan option, these vegan cabbage rolls with onion and gravy are easier than they look and will soon become a favorite.

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