Essen Restaurant & Beer Café PORK KNUCKLE with SAUERKRAUT
Ingredients:
For pork brine 400ml water 240g pink salt 120g honey 10 bay leaves 5 cloves of garlic (smashed) 10g peppercorns Fresh rosemary, thyme, parsley
For sauerkraut
4 white cabbages 2 onions
Bacon pieces 2 bay leaves 2 juniper berries 2 garlic cloves
Pinch of caraway seeds
1kg pork hocks/knuckle (2 portions) Vegetable stock
Method:
For pork brine 1. Mix all ingredients and boil for about 30 minutes. 2. Leave to cool and marinate pork hock for about 24 hours.
For sauerkraut 1. Fry onions, bacon pieces, bay leaves, juniper berries, garlic cloves and caraway seeds.
2. Add the cabbage. 3. Braise for about 20 minutes. 4. If needed, add salt and pepper to taste.
For pork hock/knuckle 1. Marinate for about 24 hours as above. 2. Steam or poach pork hock/knuckle in vegetable stock for about an hour.
3. Roast on 140°C for about 45 minutes and finish on 220°C for another 15 minutes.
4. Serve with sauerkraut and simple salad. > www.theretiree.com.au 125
Gourmet Food
