Berlin Pork Knuckle with Sauerkraut and Pea Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g peas, dry reen, soak overniht
- some meat broth or ham broth
- some salt and pepper, or nutmeg
- some butter
- 2 ½ tablespoon butter OR
- 125 g bacon, diced lean
- 2 onions)
- 300 g sauerkraut
- 1 tablespoon lard (goose or pork lard)
- 1 ½ cup wine, white, tart
- 1 bay leaf
- some juniper berries
- 1 cup pineapple, diced, from the can
- 1 pork knuckle (s), mildly cured, not too fat per person
- 3 liters water
- 3 grains spice
- 1 bay leaf
- some pepper-grains
- 1 onion (s)
- 1 soup greens, to taste
- 1 teaspoon sugar OR
- 1 teaspoon vinegar
Print Recipe
Pin Recipe Instructions
- Put the soaked peas in cold, unsalted soaking water + cover and slowly cook until soft (pressure cooker). Blow hot through a sieve (or puree) + stir with a piece of butter + hot broth, salt, pepper or nutmeg to a smooth pulp.
- Melt the butter or bacon, fry the onion rings in it until crispy + pour over the puree.
- Sauté sauerkraut in the fat, loosen up with a fork, pour in 1 cup of white wine, add spices + slowly steam the cabbage until soft. Pour a little more wine if necessary. (Before serving, pull the drained pineapple cubes underneath).
- For the pork knuckle, boil the water with the spices + vegetables (no salt), add the pork knuckles, they should be covered, + slowly cook until soft over a mild heat.
- They are done when the meat separates easily from the bone. If you want, you can grill it too. A hearty men`s meal with pea puree + sauerkraut.
- In addition, drinkable beer + a grain (vodka)
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