Knuckle of pork – a specialty

A popular classic from the grill is the knuckle of pork or pork knuckle – a grilled knuckle of pork. The knuckle is served with sauerkraut and dumplings or simply with a pretzel . A knuckle of pork is used for this – a part from the front or rear leg of the pig.

Here you can find more information and regional names for the pork knuckle.

Traditionally, pork knuckles are served with a yeast white beer in a beer garden, for example. Many grill stations, restaurants and snack bars also offer this hearty specialty throughout Germany.

The knuckle can also be cooked in the oven. Here is a recipe with black beer.

Knuckle with dumplings

Recipe pork knuckle with black beer from the oven

Whether grilled or fried, this variant with black beer is worth a try.
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Course: main dish
Cuisine: Germany
Keyword: savoury
Difficulty: Experienced
Total Time: 3 hours
Servings: 4

Ingredients & Shopping list

  • 1 kg pork knuckle with bone (the rear knuckle has a higher proportion of meat.)
  • 1 bunch soup greens
  • 2 onions
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp peppercorns
  • 1 tsp allspice
  • 2 tsp sugar
  • 1 bottle black beer (optional)

Sauerkraut

  • 1,5 kg fresh sauerkraut
  • 1 ltr white wine or pork knuckle brew
  • 50 g onion
  • 1 bacon
  • 3-5 bay leaf
  • allspice grains

Preparation

Knuckle of pork

  • Put the pork knuckle with the chopped soup greens and the spices in a large saucepan. Add enough water until the meat is completely covered with it.
  • Simmer everything for about 2 hours, do not let it boil. The meat is done when it can be easily removed from the bones.

Sauerkraut

  • At the same time, leave the bacon in a suitable pan or saucepan, sauté some onion and fry the finely chopped sauerkraut.

Knuckle with crust

  • Take the pork knuckle out of the brew and place on top of the cabbage. Then cook in the oven at 200 ° C, always pouring the black beer over them.
  • After about 45 minutes, when it is crispy, the knuckle is ready. Check constantly depending on the stove.

Tips & Hints

Serve with puree, half / half of potatoes and celeriac, dumplings or a pretzel. A fine regional mustard on request.
Recipe Bötel with clay and straw
A hearty dish from Saxony-Anhalt: pork knuckle with mashed peas and sauerkraut.
Open recipe
Bötel clay straw knuckle of pork
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