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
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 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.
Step 2
Meanwhile, boil the 500g baby potatoes in salted water for 12-15 minutes until fork-tender. Drain and set aside.
Step 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.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
