Pork Knuckle with Sauerkraut

Name: Pork Knuckle with Sauerkraut
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Ingredients: 3 onions; 4 Pork Hocks; 2 cloves of garlic; 2 tbsp coarse salt; 12 oz beer; Sauerkraut

User Reviews

4.9

243 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
4 servings
Course
Main Course
Cuisine
German

Pork Knuckle with Sauerkraut

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Pork knuckle:

3 onions sliced
4 Pork Hocks
2 cloves of garlic
2 tbsp coarse salt
12 oz beer
Sauerkraut

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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.