Baked pork knuckle with fried potatoes and stewed sauerkraut
6 servings
220 minutes
Roasted pork knuckle with fried potatoes and stewed sauerkraut is a culinary masterpiece of European cuisine, rooted in traditional village feasts of Germany and the Czech Republic. The juicy, aromatic knuckle, braised in beer with fragrant herbs, gains tenderness and rich flavor, while roasting gives it a golden crust. The side of crispy fried potatoes and soft stewed cabbage harmoniously complements the meat, creating a rich palette of flavors—from the sweet hint of honey to the spicy notes of mustard and horseradish. This dish is perfect for cozy family dinners and festive gatherings, bringing warmth and enjoyment to every meal.
1
Place the pork knuckle in a pot, add water and beer, add all other ingredients (except honey), and boil for 2.5 hours (until tender).
- Pork knuckle (ham hock): 1.5 kg
- Lager (pale beer): 500 ml
- Fresh rosemary: 4 pieces
- Fresh thyme: 15 g
- Black peppercorns: 1 tablespoon
- Allspice: 1 tablespoon
- Bay leaf: 3 pieces
- Water: 2 l
- Salt: to taste
2
15 minutes before it's ready, add honey to the broth and remove from heat.
- Honey: 150 g
3
Then transfer the pork knuckle to a tray and bake in the oven at 180-200 degrees for 20-30 minutes until golden brown.
4
We serve the cooked knuckle with stewed sauerkraut and fried potatoes.
5
You can also add pickles, hot peppers, and aromatic herbs as a side dish. The knuckle is served with spicy red sauce, mustard, and horseradish.
