Crispy Pork Knuckle with Hearty Bacon-Sauerkraut and Mashed Potatoes - Simple & Homemade
Looking for a true soul food classic that hugs you like a warm blanket on a cold day? My Crispy Pork Knuckle with hearty bacon-sauerkraut and mashed potatoes is just the thing for you! As a hobby cook with a weakness for savory delights, I have adapted this traditional dish to be perfectly prepared for one person. The crispy crust of the knuckle harmonizes wonderfully with the tangy sauerkraut and the creamy mashed potatoes. We completely avoid bags or ready-made products – everything is prepared fresh, just as it should be. Don't worry about the preparation; with a little patience while braising in the oven, the meat becomes buttery tender while the skin remains delightfully crisp. Once the kitchen starts smelling enticing, you will be glad you conjured up this feast yourself. Grab your apron, let's get started together and indulge your palate with this down-to-earth yet luxurious taste experience that simply always makes you happy.
Ingredients
Preparation
Preheat the oven to 200 degrees, rub the pork knuckle (600 g) with some oil (2 tbsp), salt it, and roast until crispy in the oven for about 60 to 75 minutes.
While the knuckle is cooking, peel the potatoes (3), cut them into small pieces, and boil them until soft in salted water.
Finely dice the onion (1) and sauté it with the bacon (50 g) in a pan until translucent.
Add the sauerkraut (250 g) to the pan with the bacon and onions, sauté briefly, and keep warm over low heat.
Drain the soft potatoes (3) and mash them with the butter (30 g) and milk (50 ml) into a fine puree.
As soon as the crust of the knuckle (600 g) is perfectly crispy, serve the meat together with the bacon-sauerkraut (250 g) and the puree on a plate and enjoy immediately.
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