Tips For The Baked Pork Knuckle with Sauerkraut
➡️ During winter, food including ingredients like pickled cabbage and smoked pork is one of my kitchen favorites. There are many such food recipes that I cook in wintertime and one of them is especially appreciated by the whole family. This is baked pork knuckle with sauerkraut.
➡️ Pork knuckle, ham shank, or ham hock, as it’s popularly called, is one of the little-used pork cuts by younger generations. I’m not sure why this is happening, but I guess those who don’t like smoked ham didn’t have the opportunity as a child to eat traditional food with this amazingly tasty ingredient.
➡️ Smoked pork ham is mainly used by me for cooking bean soup with smoked ham shank or baked beans with ham hocks. Another way to cook pork knuckle is to bake it in the oven, most often with sauerkraut or with sauerkraut and potatoes.
➡️ I like most to cook this dish with smoked ham, but if I don’t have it, I do it with uncured ham hocks as well.
➡️ There are not many cooking tips to share about this recipe, as it is very simple and does not require many ingredients. Perhaps the most important thing to keep in mind when cooking this recipe is to take your time, that is, to boil the smoked pork knuckle at low temperature until soft, and then slowly cook the ham and sauerkraut in the oven so that the food has time to bake and combine flavors, as well as to roast in the end.
➡️ A more refined version of the recipe contains dry white wine – you just need to replace the meat broth with about 500 ml/20 fl oz of wine and the dish will become truly memorable!
➡️ Enjoy cooking a pork knuckle with sauerkraut in the oven from scratch!