Pork Knuckle with Sauerkraut (Transylvanian Pork Knuckle)

Name: Pork Knuckle with Sauerkraut (Transylvanian Pork Knuckle) - Clementina I.
Ingredients: 1 larger raw ham hock (if we are more; we use more hocks) 3 pieces of onion 100 g lard (150 ml oil) 4; 5 cloves of garlic salt 1 teaspoon sweet paprika 1 teaspoon ground cumin 1/2 teaspoon ground pepper 1 tablespoon flour 400 g sour cream 1 bunch of fresh dill (I used dried dill) 1 kg chopped pickled c; 1.5 l meat broth (or water if you dont have broth)

Meat - Pork Knuckle with Sauerkraut (Transylvanian Pork Knuckle) by Clementina I. - Recipia

Pork knuckle is a traditional delicacy that brings rich flavors and unmistakable aromas to the plate. To prepare this savory dish, we start by cutting the knuckle into generous slices that will allow for even marination. Once the slices are ready, we generously rub them with salt, ensuring that every corner of the meat is well-seasoned. This is an essential step, as the salt will help enhance the flavor and retain the meat's juices during cooking. In a preheated deep skillet, we add the oil and let it heat up well. Then, we fry the knuckle slices on all sides until they become golden and appetizing. This process not only adds a crispy texture but also an irresistible aroma throughout the kitchen. Once fried, we set the knuckle slices aside and let the oil retain its flavor. In the remaining oil, we add finely chopped onion and crushed garlic. We sauté these ingredients until they become translucent, releasing their aromas and creating a delicious base for our dish. When the onion turns golden, we remove the skillet from the heat and add the spices: a teaspoon of paprika, a teaspoon of ground cumin, and half a teaspoon of freshly ground pepper. We mix well to combine the flavors, and then bring back the fried knuckle slices. We carefully pour about a liter of broth or water over the knuckle, enough to cover the meat. We cover the pot with a lid and transfer it to the preheated oven, where we let it cook slowly for about an hour. It is important to check from time to time if more liquid is needed, adding more broth or water if necessary until the meat becomes tender and juicy. After the knuckle has simmered, we turn our attention to the sauerkraut. It should be washed in cold water beforehand to remove excess salt. We add the cabbage to the pot with the knuckle and, if necessary, pour in a little more water or broth. We put the pot back in the oven, where we let everything meld for 30 minutes or until the cabbage becomes soft. In a separate bowl, we prepare the creamy sauce by mixing 400 grams of sour cream with a tablespoon of flour and a bunch of finely chopped dill. This mixture will add extra flavor and a velvety texture to the dish. Once the cabbage is ready, we add the sauce to the knuckle with cabbage and mix gently. We return it to the oven for 2-3 boils so that the flavors blend perfectly. Finally, we serve this dish hot, offering an extra serving of sour cream for those who love a creamier sauce. Over a generous portion of knuckle with cabbage, we sprinkle a bit of fresh dill for an attractive appearance and additional aroma. This dish is not only nourishing but also a true delight for the senses, perfect for family meals or special occasions.

Ingredients

1 larger raw ham hock (if we are more
we use more hocks) 3 pieces of onion 100 g lard (150 ml oil) 4
5 cloves of garlic salt 1 teaspoon sweet paprika 1 teaspoon ground cumin 1/2 teaspoon ground pepper 1 tablespoon flour 400 g sour cream 1 bunch of fresh dill (I used dried dill) 1 kg chopped pickled c
1.5 l meat broth (or water if you dont have broth)

Pork Knuckle with Sauerkraut (Transylvanian Pork Knuckle)

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