Berlin knuckle of pork, sauerkraut, pea puree

Berlin knuckle of pork, sauerkraut, pea puree

Berlin knuckle of pork, sauerkraut, pea puree is a classic hearty dish. Pour the dried peas into a pot, cover with 1/2 litre of water and soak overnight. The next day, place the knuckle of pork in a pot and cover with plenty of water. Put on a lid, boil up the water once and skim off any foam. Soups Vegetables clean, in large pieces divide and together with a peeled whole onion in the pot put. Add black peppercorns and 1 bay leaf and season with salt. Cook the knuckle of pork at a low heat for about 2 1/2 hours until soft. Bring the peas to the boil with the soaking water and cook at medium temperature for approx. 1 1/2 hours until soft. Do not add salt or the peas will not soften. Peel 1 onion and cut into fine cubes. In a saucepan, leave the lard out and sauté half of the onions in it until light. Add the sauerkraut and braise vigorously. Season the sauerkraut with 1 bay leaf, juniper berries, pepper, salt and a level teaspoon of sugar and braise at medium temperature without lid. Stir the sauerkraut from time to time and gradually add some broth from the knuckle of pork. Peel a floury potato, grate finely and bind the sauerkraut with it. Cut the streaky bacon into small cubes and fry them together with the remaining onion cubes. Season the soft boiled peas with salt using a hand blender not to puree too finely and keep them warm at the lowest heat without a lid. Now and then add some broth from the knuckle of pork so that the pea puree does not become too dry. Arrange the Berlin knuckle of pork, sauerkraut and pea puree on plates and spread the bacon cubes over the pea puree.

Servings: 2, Difficulty: 
Preparation time: 1 hour, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
1583 kcal
53 g
143 g
83 g

(C)opyright by Marions Kochbuch