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Baked Pork Knuckle with Sauerkraut

➡️ Searching for the best way for cooking pork hocks and sauerkraut recipes in 2022? On this page, you’ll find out how to make a pork knuckle with sauerkraut in 11 steps at home.

➡️ By using my easy ham hock recipe, you’ll be able to cook pork shank, ham hock, or pork knuckle in the oven with sauerkraut, red onions, and more simple and tasty ingredients.

➡️ Watch the cooking video below and learn how to make a pork knuckle with sauerkraut using a yummy and easy ham hock roast recipe from scratch!



➡️ ENJOY cooking pork hocks and sauerkraut in the oven from scratch! 👌 Leave a comment on this topic!
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Video – How to Cook Smoked Pork Hocks in the Oven with Sauerkraut

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What ingredients do you need to make a baked pork knuckle with sauerkraut?

Smoked Ham Shank

1) 1,5 kg/50 oz of pork knuckle, smoked or not, to taste (I recommend smoked pork knuckle/ham shank/ham hock)
2) salt and black peppercorn to taste
3) a few garlic cloves to taste (I use a header of garlic)
4) 1-2 dried bay leaves
5) 3 kg/110 oz of sauerkraut
6) 3 red onions (about 200 g/7 oz)
7) 3 tbsp of sunflower oil

How to make a baked pork knuckle with sauerkraut from scratch?

Baked Pork Knuckle with Sauerkraut

1) put pork knuckle in a high pot, season it with black peppercorns, salt, garlic, and bay leaves as desired
2) pour water into the pot, then place the pot on the stovetop over low temperature
3) boil ham shank until it’s tender (around 1-2 hours, depending on its size)
4) meanwhile, chop sauerkraut coarsely and place it on a tray in a layer
5) peel onions off, chop them finely, place them over sour cabbage, and mix the ingredients
6) when the knuckle is soft, pour a few ladles of broth in which boiled the ham hock over pickled cabbage so that it’s sunk into juice about three quarters
7) put pork knuckle over sauerkraut and cut it lengthwise on one side so that the bone side is down (in other words, butterfly it)
8) pour a little oil over the ham and cabbage, then put the tray in the oven
9) bake ingredients at 160 C/320 F until they are evenly browned, I recommend turning the shank and mixing sauerkraut gently every 20-30 minutes
10) turn the heat off and leave the tray in the oven for 30 minutes (recommended)
11) take the tray out of the oven when this delicious baked pork knuckle with sauerkraut is ready for serving

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!


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Copyright 01 July 2022
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