Bavarian Pork Knuckle with Sauerkraut

Season the pork knuckle with salt, pepper, and ground caraway.

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.

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.