Pork Knuckle
A traditional German dish, roasted pork knuckle is crispy on the outside and tender on the inside. Served with sauerkraut and mashed potatoes, it's a hearty meal perfect for cold weather.
Ingredients - Serves 4
- Milk - 100 ml
- Butter - 50 g
- Potatoes - 4 large, for mashing
- Sauerkraut - 500 g
- Beer - 500 ml
- Caraway seeds - 1 teaspoon
- Garlic - 4 cloves, minced
- Black pepper - 1 tablespoon
- Salt - 2 tablespoons
- Pork knuckle - 2
Let's Get Started
- Preheat your oven to 200°C (392°F).
- Rinse the pork knuckles and pat them dry. Score the skin in a diamond pattern.
- Rub the pork knuckles with salt, pepper, minced garlic, and caraway seeds.
- Place the pork knuckles in a roasting pan and pour the beer over them.
- Roast in the oven for about 3 hours, or until the skin is crispy and the meat is tender.
- While the pork is roasting, prepare the sauerkraut according to the package instructions.
- Peel and boil the potatoes until they are soft. Drain and mash them with the butter and milk. Season with salt and pepper to taste.
- Serve the roasted pork knuckles with the sauerkraut and mashed potatoes.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Calories: 800
- Fat: 50g
- Carbs: 30g
- Protein: 60g
- Sodium: 2000mg
- Sugar: 5g
