A hearty dish from Saxony-Anhalt: pork knuckle with mashed peas and sauerkraut.
Total Time3hrs
Course: main dish
Cuisine: Saxony Anhalt
Keyword: savoury
Schwierigkeit: Practised
Servings: 2
Ingredients
2salted pork knuckle a 400g
500graw sauerkraut
150gbreakfast bacon cut into cubes
350gdried yellow peas (soaked the day before)
2bunchessoup greens
2potatoes (peeled and cut into cubes)
3onions
1tbspclarified butter
5juniper berries
1bay leaves
2cloves
1tsprubbed marjoram
1tspcoarsely ground pepper and allspice
salt, pepper
Instructions
Pork knuckle (Bötel)
Rinse the pork knuckle and pat dry.
In a large pot, bring 3 quarts of water to a boil and add the popsicles.
Spike an onion with bay leaf and cloves, add to pot along with greens and spice seeds, and close pot with a lid. Cook pot over low heat for about 90 minutes.
Then lift out the ice legs and strain the broth.
Sauerkraut (straw)
For the sauerkraut, chop an onion and sauté in hot clarified butter until translucent, add the sauerkraut and the crushed juniper berries, pour in 250 ml of the knuckle of pork stock.
Simmer for 1 hour. During the last half hour, cook the ice-cream legs as well.
Clay (pea porridge)
Meanwhile, bring the drained peas to the boil with 250 ml of knuckle of pork stock, a chopped onion, the potatoes and the greens.
Season with salt, pepper and marjoram and cook covered over medium heat for 1 hour.
Then pass through a sieve or puree with a kitchen utensil, season again.
Fry the bacon in a dry pan and spread over the pea porridge and sauerkraut.