Crispy Knuckle Of Pork With Sauerkraut Recipe | Cook It Like A German Ep. 1 | Cooking German Food

What are the highlights of German cuisine? In our new series Cook It Like A German, DW Food’s chef Felicitas Then, shows guests from around the world how to prepare German classics – from hearty cabbage rolls to sweet Black Forest cake. In the first episode she meets Alan Murphy from Texas, USA, to teach him what has to be the quintessential German dish: Knuckle of pork with Sauerkraut! Here is the full recipe, if you want to try it yourself: Crispy knuckle of pork Ingredients: 2 carrots 2 onions 1 small celery 1 garlic clove 2 pork knuckles Salt 1/2 tsp caraway 3 bay leaves 500 ml broth 500 ml dark beer starch, if necessary Instructions: Preheat the oven to 180 degrees top/bottom heat. Coarsely dice carrots, onions and celery, chop garlic finely. Cut the skin of the knuckles, salt them well and then place them on an oven dish with the vegetables, caraway and bay leaf. Pour water or broth over everything and cover with foil. Cook in a hot oven for about 90 minutes. Then open and pour on the beer. Now roast the knuckle of pork further open, pouring the gravy over it from time to time. After another 30 minutes, place the vegetables together with the gravy in a pot and heat the oven to 220 degrees. Then continue roasting the knuckles dry. Season the sauce to taste and thicken with cornflour if necessary. ---- For the sauerkraut Ingredients: 500 g sauerkraut from the barrel 1 onion 100 g of belly bacon 1 tablespoon of clarified butter 200 ml broth 100 ml apple juice Salt Sugar Pepper 2 bay leaves 2 juniper berries 1 pimento 1 tablespoon of starch, if necessary 1. put the sauerkraut in a sieve, loosen it up a bit with your fingers or with a fork, rinse briefly with water and drain well. Peel and halve the onion and dice it finely, also dice the bacon. 2. first fry the bacon in a pot until light brown, then add the butter and fry the onions. Then add the sauerkraut and deglaze everything with wine and stock. 3. season the sauerkraut with salt, sugar and pepper, mix in bay leaves, juniper berries and allspice. Let the cabbage simmer for at least half an hour. If you like, you can thicken the sauerkraut with some starch dissolved in water. #GermanFood #Knuckleofpork #FelicitasThen ------------------------------------------------------------------------------------ Subscribe to DW Food: https://bit.ly/DWFood_Sub DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.