🍻 Pork Knuckle with Sauerkraut

Ingredients

• 🍖1.2 kg pork knuckle
• 🥬500 g sauerkraut
• 🧅1 onion
• 🥕2 carrots
• 🍷250 ml white wine
• 🍲500 ml beef stock
• 🫐6 g juniper berries
• 🍃2 bay leaves
• 🫙30 g Dijon mustard
• 🫒1 1/2 tbsp olive oil

• Recipes with onion
• Recipes with carrot
• Recipes with white wine

Method, step by step

1. Brown the knuckle in oil on all sides in a large pot.
2. Add the onion, carrot, bay leaf and juniper berries.
3. Pour in the white wine and stock until halfway covered.
4. Cook, covered, for 90 minutes over a low heat.
5. Add the drained sauerkraut for the last 20 minutes.
6. Serve with the Dijon mustard.