Crispy Pork Knuckle with Sauerkraut and Potatoes

Prep Time

30 minutes

Cook Time

2 hours 30 minutes

Total Time

3 hours

Servings

Yield

4 servings

Calories

Approximately 850 calories per serving.

Step into the heart of German cuisine with this Crispy Pork Knuckle with Sauerkraut and Potatoes. This dish is a celebration of textures and flavors, featuring a perfectly roasted pork knuckle with skin so crisp it crackles at the touch, lying atop a bed of tangy sauerkraut and soft, comforting potatoes. It’s a dish that promises to transport you to the cobblestone streets of Bavaria with every bite, making it an adventure for the taste buds. Ideal for those seeking the warmth of traditional, home-cooked meals, it’s a recipe that impresses with its depth of flavor and satisfying crunch.

Ingredients

4 lbs pork knuckle (look for a piece with a good layer of skin for the crispiest pururuca)
2 lbs potatoes, peeled and quartered
1 lb sauerkraut, drained
4 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon caraway seeds (adds a distinct flavor to both the pork and sauerkraut)
Salt and pepper to taste
2 cups chicken broth (for a moist and tender pork)

Instructions

Preheat your oven to 350°F.
Season the pork knuckle with salt, pepper, and caraway seeds. Massage olive oil and garlic into the skin.
Place the pork in a roasting pan and pour chicken broth around it. Roast for 2 hours, or until the meat is tender.
Increase the oven temperature to 425°F for the last 30 minutes to crisp the skin.
In a separate pan, sauté the sauerkraut with some olive oil, salt, and a pinch of caraway seeds for added flavor. Cook until it’s slightly golden.
Boil the potatoes until tender, then season with salt and pepper.
Serve the crispy pork knuckle on a platter with the sauerkraut and potatoes on the side.

Tips & Tricks

For an extra crispy skin, score the skin of the pork knuckle before roasting.
Let the pork rest for 10 minutes before carving to retain its juices.
Pair this dish with a light, crisp beer to complement the richness of the pork and the tanginess of the sauerkraut.

Mise en Place

Ingredients

Utensils

Pork knuckle
Potatoes
Sauerkraut
Olive oil
Garlic cloves
Caraway seeds
Salt and pepper
Chicken broth

Roasting pan
Oven
Large pot for boiling potatoes
Sauté pan
Carving knife

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