Ingredients
1.5kg pork knuckle (2-3 pieces), salted
about 1¼ litres (5 cups) water
750g sauerkraut, fresh or canned
1 onion
1 bay leaf
3 cloves
5 juniper berries
1 medium floury potato
salt
freshly ground pepper
some sugar


Method
Rinse the meat under cold running water. Put in a pan filled with water, bring to the boil, cover and simmer for about 90 minutes.

Meanwhile, slightly separate the sauerkraut. Peel the onion. When the meat is cooked, remove from the pan and strain the cooking liquid through a sieve. Reserve this liquid and pour about 500ml (2 cups) of it back into the pan. The amount of liquid will depend on the sauerkraut.

Add the sauerkraut, onion, bay leaf, cloves and juniper berries to the cooking liquid together with the meat. Bring to the boil, cover and cook over medium heat for about 30 minutes. Add a little more of the cooking liquid if necessary.

Meanwhile, wash the potato, peel, rinse and cook. When the potato is cooked, grate it and add it to the sauerkraut. Bring to the boil briefly so that the liquid thickens. Season with salt, pepper and sugar. Serve the knuckle of pork with the sauerkraut.

Tip: For cooking the sauerkraut, you can replace 125ml of the stock made from the knuckle of pork with dry white wine. Serve with potato, either mashed, boiled, or as dumplings.