Knuckle Of Pork with Sauerkraut in Roman Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,500 pork knuckle (s), fresh
- 500 g sauerkraut
- 3 small onion (s)
- 7 juniper berries
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon caraway seeds
- 2 bay leaf
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Water the Roman pot. In the meantime, wash off the meat and pat dry with kitchen paper. Halve the onions and season the pork knuckle with salt and pepper.
- Put 3 tablespoons of water in the Römertopf, then place the sauerkraut in the bottom of the Römertopf and the pork knuckle on top. Put the onions and spices around them. Close the pot, place in the cold oven and fry at 200 ° C for approx. 2 hours on top / bottom heat. then remove the lid and turn on the grill for another 20 minutes so that the pork knuckle becomes crispy.
- Side dish boiled potatoes or mashed potatoes.
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