Pork Knuckle with Sauerkraut
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
German
Pork Knuckle with Sauerkraut
Description
This recipe for Pork Knuckle with Sauerkraut involves roasting pork hocks over sliced onions, seasoned simply with garlic and coarse salt. Beer is poured around the meat to provide moisture and a subtle malt flavor during the three-hour oven roasting at 350°F. The slow cooking breaks down the meat fibers, making it tender enough for the skin to crisp and begin to fall off the bone. The onions underneath absorb drippings and add sweetness, complementing the dish's richness.
Serving the pork knuckle with warm sauerkraut introduces a tangy contrast that cuts through the richness of the meat and enhances its flavor profile. The sauerkraut acts as a traditional side that balances the dish, providing a classic Eastern European taste combination.
The cooking method emphasizes regular checks on moisture levels every hour to ensure the knuckles remain juicy and do not dry out during the long roasting period. Adding liquid as needed is key to achieving the tender, flavorful result with crispy skin.
Ingredients
Pork knuckle:
- 3 onion sliced
- 4 pork hocks
- 2 cloves of garlic
- 2 tbsp salt coarse
- 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
User Reviews
Overall Rating
4.9
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