Roast Pork Knuckle with Potato Dumplings and Sauerkraut

Step 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.

Step 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.

Step 3

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

Step 4

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

Step 5

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