Pork with Sauerkraut
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 salted Pickled ham hocks (each about 450-500 grams)
- 2 onions
- 80 grams carrots
- 80 grams Leeks
- 2 bay leaves
- 10 peppercorns
- 6 allspice
- 4 Juniper berries
- For the sauerkraut
- 1 onion
- 40 grams Lard
- 800 grams Sauerkraut (canned)
- 1 bay leaf
- 4 Juniper berries
- 200 milliliters Beef broth
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the ham hocks under running water. Fill a large pot with about 3 1/2 gallons of water and boil the ham hocks. Reduce the heat and repeatedly skim. Peel or brush the vegetables, add to the pot with the spices. Simmer gently about 2 1/2 hours. When the meat easily releases from the bone, it is cooked.
2.
Meanwhile, peel, halve and slice the onion. Heat the lard in a large saucepan and lightly sauté the onions. Add the sauerkraut, sauté 5 minutes and break up with a fork. Add the spices, pour in the broth, cover and simmer for about 1 hour. Season with salt and pepper. Take the finished ham hocks from the broth, loosen the meat from the bone, slice and serve on the sauerkraut.
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