Summary

Ingredients

• 4 pork knuckle (s), cured, á 800-1200 g
• 3 onion (s)
• 2 bay leaves
• 20 peppercorns
• 10 allspice grains
• 1 bunch soup greens
• g 1,000 sauerkraut
• 2 onions)
• 1 bay leaf
• 4 juniper berries
• 1 pinch (s) sugar, (to taste)
• 1 tablespoon lard or butter
• 125 ml white wine, semi-dry
• 300 g peas, reen, frozen
• 2 onions)
• 1 tablespoon lard
• 1 pinch (s) salt
• pepper
• 75 g ham, diced

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Instructions

1. Boil pork knuckles the day before, so the fat can be removed better and the sauce will not be as rich.
2. Peel the onions, cut three of them into wedges. Clean and roughly chop the soup greens, put the cleaned pork knuckles, the onion wedges, the bay leaf and the pepper and allspice grains in a saucepan and fill with water until the pork knuckles are covered, bring to the boil. Skim more often and leave to steep for about 60 - 120 minutes, depending on the size. The cooking water should only boil, not boil.
3. I try the brew in between and if it is too mild for me, I sprinkle some granular broth (each to his taste).
4. Cut 2 onions for the sauerkraut into cubes. Heat the fat in the pot and sauté the onions until translucent. Pick the sauerkraut and add to the onions, deglaze with white wine, reduce a little, then add a little pork knuckle stock. Season the sauerkraut with bay leaves, juniper berries and sugar and let simmer over a mild heat. It should still have bite and be relatively dry.
5. Cook the peas with a little pork knuckle stock, press them through a sieve or puree with the blender, return to the pot and reduce until creamy, season with salt and pepper.
6. Halve the rest of the onions and cut into thin slices. Fry until golden brown and crispy in the lard. Do the same with the diced ham.
7. Arrange the sauerkraut on plates, place a knuckle of pork knuckle on each one and serve the pea puree next to it and pour the fried onions and diced ham on top.