Boiled Pork Knuckle

Ingredients

• 2 Stück Pork knuckles (approx. 1.2 kg)
• 2 Liter Water
• 1 EL Salt
• 1 TL Black peppercorns
• 2-3 Bay leaves
• 2-3 Allspice berries
• 1 Onion (halved)
• 2 Carrots (roughly chopped)
• 300 g Dried peas (soaked overnight)
• 500 g Sauerkraut
• 2 EL Butter
• 1 TL Sugar
• nach Geschmack Mustard (medium sharp)
• etwas Fresh parsley (chopped, for garnish)

Instructions

1. Rinse the pork knuckles thoroughly under cold water. Place them in a large pot and cover with fresh water.
2. Add salt, peppercorns, bay leaves, allspice, the halved onion, and roughly chopped carrots to the water. Bring to a boil, then reduce heat, cover the pot, and simmer the pork knuckles for 2.5 to 3 hours, or until the meat is very tender and easily comes off the bone.
3. While the pork knuckle is simmering, prepare the pea puree. Drain the soaked peas and place them in a separate pot. Cover the peas with fresh water and cook for about 45-60 minutes until very soft.
4. Drain the peas, reserving some of the cooking liquid. Mash the peas with a potato masher or immersion blender, adding a little of the reserved cooking liquid as needed to achieve a creamy consistency. Stir in the butter and a pinch of salt.
5. Place the sauerkraut in a small pot. Add a small amount of water (approx. 50ml) and the sugar. Heat over medium heat for about 10-15 minutes, stirring occasionally, until warm and well seasoned.
6. Remove the cooked pork knuckles from the pot. Let them rest briefly before carving the meat from the bone and cutting it into bite-sized pieces.
7. Serve the pork knuckle with the creamy pea puree and warm sauerkraut. Garnish with fresh parsley and serve with mustard on the side.

Nutrition