Bavarian Pork Knuckle with Sauerkraut

Name: Bavarian Pork Knuckle with Sauerkraut
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 4 SERVINGS
Cuisine: Magyaros
Ingredients: 2 pcs pork knuckle, boned; 2 tsp ground caraway; 800 g sauerkraut; 2 pcs red onion; 4 pcs garlic; 2 pcs bay leaf; 8 pcs juniper berries; 2 tsp whole caraway; 10 g fresh parsley; 5 g freshly ground mixed pepper; 5 g salt

4 SERVINGS

Buy all ingredients right below the recipe

Ingredients

2 pcs pork knuckle, boned
2 tsp ground caraway
800 g sauerkraut
2 pcs red onion
4 pcs garlic
2 pcs bay leaf
8 pcs juniper berries
2 tsp whole caraway
10 g fresh parsley
5 g freshly ground mixed pepper
5 g salt

Steps

1
Season the pork knuckle with salt, pepper, and ground caraway.
2
Place the sauerkraut in a baking dish, add the sliced red onion and garlic, bay leaf, juniper berries, whole caraway, parsley, pepper, mix thoroughly, then place the seasoned pork knuckles on top, pour in 0.5-1 dl of water, cover, and bake in a preheated oven at 200 degrees Celsius for approximately 120 minutes until tender.
3
Baking time may vary depending on the oven and the size of the pork knuckles. The goal is for the meat to be delicious and tender.
4
Once the meat is tender, remove the cover, turn the knuckles so the skin side is facing up, and grill (or at a higher temperature if no grill function) until crispy.
5
Once the meat is cooked, cut it into larger cubes, mix it with the sauerkraut, sprinkle with freshly chopped parsley, and serve hot.

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