- Ingredients
- garlic
- 2 clove
- salt
- 1 pinch
- pepper
- 1 pinch
- rosemary
- 1 pinch
- thyme
- 1 pinch
- knuckle of pork
- 1
- wine (dry white)
- 250 ml
- bell pepper (red)
- 1
- butter oil
- 1 tablespoon
- sauerkraut
- 250 gram
- juniper berries
- 2
- vegetable stock
- 200 ml
- apple juice
- 50 ml
- Full ingredient details
- Timing
- Preparation Time:
- 10 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 120 minutes
- Region of origin
- Bavaria
- This recipe:
- Serves:
- 2
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- 599 times
- Saved:
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- Printed:
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- This recipe by:
- petra
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knuckle of pork with sauerkraut
Ingredients
| garlic | 2 clove | |
| salt | 1 pinch | |
| pepper | 1 pinch | |
| rosemary | 1 pinch | |
| thyme | 1 pinch | |
| knuckle of pork | 1 | |
| wine (dry white) | 250 ml | |
| bell pepper (red) | 1 | |
| butter oil | 1 tablespoon | |
| sauerkraut | 250 gram | |
| juniper berries | 2 | |
| vegetable stock | 200 ml | |
| apple juice | 50 ml |
Preparation
- Preheat the oven to 200 C.
- Peel the garlic, and crush in a mortar (or on a chopping board, with a pan) with salt, pepper, the chopped rosemary, and thyme.
- Wash the knuckle of pork (without rind) under cold water, then rub in the herb mix, and place on a roasting tray. Add some white wine and bake for approx. 2 hours. During that time, regularly add white wine, pouring it over the meat.
- Meanwhile, halve the pepper and remove the seeds, and cut into thin slices. In a pan, heat the butter oil and fry the the pepper slices. Add the sauerkraut and fry for a short while. Then add the juniper berries, laurel leave, vegetable stock, and apple juice. Reduce the heat and leave to simmer for 45 minutes. Before serving, season to taste with salt.
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