In Germany cured pork hocks or knuckles are readily available. In Cologne they are cooked in an aromatic stock, then served with mashed potato and an apple-onion-sauerkraut sauce, sometimes with mustard.
We have added lean smoked pork belly to the sauce.
- 3 litres water
- 2 cured pork hocks / knuckles, approximately 1.1 kg each
- 8 apples (3 quartered, 5 cored, peeled and diced)
- 400 g onions, quartered + 400 g onions, diced small
- 500 g sauerkraut, drained
- 400 g lean smoked pork belly
- 400 g streaky bacon, diced / speck + 30 g bacon fat
- 100 g carrot
- 100 g shallots
- 5 g black peppercorns
- 5 g caraway seeds
- 12 + 3 juniper berries
- 5 allspice grains
- 8 sage leaves
- 1 bay leaf
- Dried lovage
- Dried sage
In a large pot cook the hocks / knuckles with the apples, carrots, 400 g onions, shallots, smoked pork belly and berries, herbs except sage, seasonings and spices over a low heat for 3 hours.
Fry the bacon in a large saucepan over low heat.
Sauté 100 g onion in the bacon fat until translucent.
Add the sauerkraut to the pan, cover and sauté until warmed through.
Add the diced apples and the 3 juniper berries mashed, cover and cook until the apples have started to melt.
Chop the smoked pork belly into small pieces, add to the apple-sauerkraut mixture and heat through.
Deglaze with some of the hock / knuckle broth.
Serve the hock / knuckle meat with the apple-bacon-onion-sauerkraut mixture, mashed potatoes, mustard and some pieces of sage.