Pork Knuckle with Braised Cabbage and Potatoes
⏳ Time
2 hours
🥕 Ingredients
17
🍽️ Servings
6
Description
Pork knuckle served with braised cabbage and potatoes.
Ingredients
- Smoked pork knuckle - 1 piece
- Thyme - 0.4 oz
- Rosemary - 0.1 oz
- Beer - 1 qt
- Green peppercorns - 6 pieces
- Ghee - 0.9 oz
- Spices - 6 pieces
- Black Cumin (Cumin) - a pinch
- Sauerkraut - 8.8 oz
- Green Apples - ⅓ pieces
- Clove - 1 piece
- Oranges - ½ pieces
- Passata Tomato Sauce - 1 tablespoon
- Bay leaf - 1 piece
- New Potatoes - 7.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Pork knuckle, or shank, can be either front or rear — the rear one is preferable because it has more meat. It weighs about 1.5 kg. If there are any remnants of hair, you should scorch it with a torch or simply a lighter — this will not affect the taste, but it will look more appetizing.
Step 2
Choose a deep pot with a diameter roughly the same as the hock that will be cooked in it. Bring 0.5 liters of water to a boil in the pot, then add beer, thyme, rosemary, peppercorns, allspice, and a pinch of salt. Place the hock in the pot, ensuring it is completely covered with liquid, and simmer covered over medium heat for about an hour.
Step 3
Melt the butter until it's soft but not liquid. If you're melting butter from the start, let it cool slightly and firm up. Remove the boiled pork knuckle from the pot, place it on a baking sheet lined with parchment paper, and thoroughly brush it with the melted butter using a pastry brush.
Step 4
Preheat the oven to 180–392°F and place the shank inside for 30 minutes to 1 hour. The meat is already cooked inside, so now the focus is on achieving a brown, crispy crust. Once it looks sufficiently browned to your liking, you can remove the meat from the oven.
Step 5
Chop the sauerkraut into fork-sized pieces, without rushing to discard the brine. Heat 4 teaspoons of vegetable oil and sauté the cabbage for about 3 minutes, then add cumin, cloves, and bay leaf. Pour in 50 ml of the brine and cover, simmering until tender.
Step 6
After about 15–20 minutes, the brine will evaporate, then add a spoonful of tomato paste and lightly sauté the cabbage in it while stirring. When it starts to stick slightly to the bottom of the saucepan, pour in the juice of half an orange and add the grated apple. Cover and simmer for another 10 minutes, stirring occasionally, until the orange juice is absorbed by the cabbage.
Step 7
Cut the potatoes into large pieces – if the skin is not too thick, it's better not to peel them. Boil in salted water until tender, then fry in vegetable oil. To achieve a golden crust covering the entire surface, it's best to learn how to toss the slices in the pan over the fire.
Step 8
Serve the knuckle whole on a large platter alongside stewed cabbage, slices of fried potatoes, and sauces — mustard, horseradish, and spicy tomato. By Eastern European standards, this would count as one serving — but in reality, it depends on the appetite of the diner.
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