Pork Knuckle with Sauerkraut
Ask any German what they want for dinner and they will likely say, “Pork… maybe some Kraut!” Sauerkraut is one of the most popular foods in all of Germany – made popular in times of war, when vegetables were scarce and they had to preserve what they had. Now sauerkraut it one of the national dishes in Germany, served with soups, salads, potatoes, sausage… and of course… pork knuckle!
These days sauerkraut is praised worldwide for its nutritional value and adding to gut flora, but for a long time, it was only enjoyed by Germans. Every German household has its own recipe, and although it takes a while to prepare, you will find that nothing compares to homemade!
Check out this traditional pork knuckle with sauerkraut recipe.
Pork Knuckle with Sauerkraut
Ingredients
Pork knuckle:
- 3 onions sliced
- 4 pork hocks
- 2 cloves of garlic
- 2 tbsp coarse salt
- 12 oz beer
- sauerkraut
Instructions
For the Pork Knuckle:
- Preheat your oven to 350° F/ 176° C.
- In a baking dish, spread out the sliced onions on the bottom. Place the pork knuckles in the dish and rub a garlic clove and half a tablespoon of salt on the pork. Throw in the garlic with the onion.
- Pour the beer around the meat and place the dish in the oven for 3 hours, checking the moisture of the meat regularly (abut every hour) and top up the liquid if necessary. You'll know they're ready once the skin has turned crispy and brown and falls off the bone.
- Serve one pork knuckle per person, with a side of delicious warm sauerkraut.
Enjoy!
Notes
Related: Popular German Christmas Food and Desserts
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