Tucked Pork Knuckle

Tucked Pork Knuckle


  • 1 head of sauerkraut
  • 1 smoked pork knuckle
  • few bay leaves
  • chilli peppers
  • paprika, cumin, caraway
  • 3 tablespoons pork fat
  • 2,5 dl water


You should cook pork knuckle before baking. Also, wash sauerkraut, drain it and cut into large pieces. Fry it little on pork fat and little water and add spices. Transfer it into some claypot or earthen pot and tuck pork knuckle in the middle of sauerkraut. Pour 2,5 dl water, cover and place in the oven. Bake about two hours on 200 degrees.

Tucked Pork Knuckle

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