Roast Pork Knuckle with Potatoes and Sauerkraut
A hearty German-style plate: crispy roasted pork knuckle, boiled potatoes, and tangy sauerkraut, ready in about 20 minutes using simple ingredients.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 1 whole pork knuckle (pre-cooked)
- 500 g baby potatoes
- 400 g sauerkraut
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 200°C (400°F). Place the pre-cooked pork knuckle on a baking tray and rub with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast for 15 minutes until skin is crispy and golden.
- 2
Meanwhile, boil the 500g baby potatoes in salted water for 12-15 minutes until fork-tender. Drain and set aside.
- 3
In a pan, heat the remaining 1 tbsp olive oil over medium heat. Add the 400g sauerkraut and cook for 5 minutes, stirring occasionally, until heated through and slightly caramelized.
- 4
Serve the crispy pork knuckle with the boiled potatoes and sauerkraut. Garnish with fresh parsley if desired.
Tools you’ll need
- baking tray
- pot
- frying pan
- knife
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