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Recipe pork knuckle with black beer from the oven
Whether grilled or fried, this variant with black beer is worth a try.
Total Time
3
hrs
Course:
main dish
Cuisine:
Germany
Keyword:
savoury
Schwierigkeit:
Experienced
Servings:
4
Ingredients
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
Instructions
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.
Tipps & Hinweise
Serve with puree, half / half of potatoes and celeriac, dumplings or a pretzel. A fine regional mustard on request.