German Eisbein mit Sauerkraut

Ingredients

• 4 cured pork knuckles (Eisbein), about 500g each
• 2 bay leaves
• 1 tbsp black peppercorns
• 4 whole cloves
• 1 onion, halved
• 1kg sauerkraut, with its liquid
• 2 tbsp butter
• 1 onion, finely diced, for the sauerkraut
• 1 tsp caraway seeds
• 1 apple, peeled and diced
• 200ml vegetable or chicken stock
• Boiled potatoes, to serve
• Mustard, to serve

Before you cook

• Rinse the cured pork knuckles under cold water to remove surface salt.
• Halve the onion for the poaching liquid.

Steps

1. Place the pork knuckles in a large pot and cover generously with cold water.
2. Add the bay leaves, peppercorns, cloves and halved onion to the pot.
3. Bring the pot to a boil, skimming off any foam that rises.
4. Reduce the heat to a gentle simmer, cover, and cook for 2 to 2 1/2 hours until the meat is tender and pulls easily from the bone.
5. While the knuckles simmer, melt the butter in a separate pan over medium heat.
6. Add the finely diced onion and cook for 4 minutes until soft.
7. Add the caraway seeds and diced apple to the pan.
8. Stir in the sauerkraut with its liquid and the stock.
9. Cover and simmer the sauerkraut for 30 minutes, stirring occasionally, until the apple has softened into the kraut.
10. Lift the cooked pork knuckles out of the poaching liquid and let them drain briefly.
11. Spoon the braised sauerkraut onto plates.
12. Set a pork knuckle on top of each portion of sauerkraut.
13. Serve with boiled potatoes and mustard on the side.