Aisban

Rinse the pork knuckle thoroughly under running water and dry with paper towels.

Peel and wash onions and carrots. Cut the onion into half rings, and cut the carrots into small circles.

Take a large saucepan and place the pork knuckle there. Add the chopped vegetables and season everything with salt. Put cloves, peppercorns and bay leaf in a saucepan. Pour clean water over the pork so as to cover the meat completely. Put the pan on the stove and bring the contents to a boil over medium heat. Then turn down the heat and cook the pork knuckle for a couple of hours over low heat, covering the pan with a lid.

Pour vegetable oil into a deep frying pan or saucepan. Squeeze the ready-made sauerkraut from the excess liquid (brine) and put it in a frying pan. Season with black pepper. Juniper berries are well rinsed with water and drain the water, throwing the berries into a colander. Then put them in a frying pan with sauerkraut. Put the cabbage on the stove and simmer the sauerkraut over low heat. Then add a little water, cover the pan with a lid and continue to simmer all together for half an hour. From time to time, remove the lid and stir the sauerkraut with berries. Then remove the pan from the stove and leave the cabbage under the lid.

Meanwhile, it is necessary to check the readiness of the pork knuckle. To do this, it is enough to pierce the meat with a fork, thereby determining its softness and ability to separate from the bone. Remove the boiled shank from the pan onto a large plate or cutting board and use a sharp knife to divide it into portions. From the remaining pork broth, you can cook some rich soup.

Put portioned pieces of pork knuckle on plates, place the still warm sauerkraut next to it and you can serve it on the table. Aisban with sauerkraut stew is ready! In addition to the main course, you can offer fresh vegetables.

Bon appetit!