Roast Pork Knuckle with Potato Dumplings and Sauerkraut

Ingredients

• 2 whole pork knuckle
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp caraway seeds
• 2 cups sauerkraut
• 4 whole potato dumplings
• 2 tbsp fresh parsley

Instructions

1. 1

   Preheat oven to 400°F. Pat the 2 pork knuckles dry and score the skin in a crosshatch pattern. Rub with 1 tbsp salt, 1 tsp black pepper, and 1 tsp caraway seeds.

2. 2

   Place knuckles on a rack in a roasting pan. Roast for 30 minutes, then reduce heat to 350°F and continue roasting until skin is crackling and meat is tender, about 2 hours total.

3. 3

   While pork roasts, warm 2 cups sauerkraut in a saucepan over medium heat, stirring occasionally, until heated through, about 10 minutes.

4. 4

   Cook 4 potato dumplings according to package instructions (usually boil in salted water for 15-20 minutes until they float).

5. 5

   Let pork rest 10 minutes. Slice and serve with sauerkraut and dumplings, garnished with 2 tbsp chopped parsley.

Tools you’ll need

• Roasting pan with rack
• Saucepan
• Large pot
• Knife
• Cutting board

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