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Czech-Style Pork Knuckle with Prunes, Apples, and Sauerkraut

An incredibly delicious dish for the dedicated home cook!

SvetlanaAuthor avatar
Recipe author
Pork knuckle with prunes, apples and sauerkraut
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 6 g
Fats 33 % 8 g
Carbohydrates 42 % 10 g
136 kcal
GI: 70 / 0 / 30

Cooking method

  1. Step 1:

    Step 1

    Gather your ingredients.

  2. Step 2:

    Step 2

    Peel the vegetables.

  3. Step 3:

    Step 3

    Cut them up.

  4. Step 4:

    Step 4

    Put the knuckle, vegetables, and spices in a pot.

  5. Step 5:

    Step 5

    Cover with water and cook for 2.5 hours.

  6. Step 6:

    Step 6

    Step 6:

  7. Step 7:

    Step 7

    For the side, peel and chop the onion.

  8. Step 8:

    Step 8

    Chop the apples and prunes.

  9. Step 9:

    Step 9

    Sauté the onion until golden, then add the prunes.

  10. Step 10:

    Step 10

    Add the apples.

  11. Step 11:

    Step 11

    And the sauerkraut.

  12. Step 12:

    Step 12

    Pour in some broth and cook until done.

  13. Step 13:

    Step 13

    Let the knuckle cool.

  14. Step 14:

    Step 14

    Step 14:

  15. Step 15:

    Step 15

    Step 15:

  16. Step 16:

    Step 16

    Step 16:

  17. Step 17:

    Step 17

    Brush with the garlic–sour cream mixture.

  18. Step 18:

    Step 18

    Step 18:

  • I made pork knuckle with sauerkraut and absolutely loved it. It's not exactly health food, but the eating is incredibly satisfying. Start with the broth. Put the pork knuckle in a deep pot. Cut the ginger root, celery root, and carrot into strips and add them. Toss in some fresh herbs, a bay leaf, pepper, cloves, and the onion (leave it whole — 1 head). Cover everything with water and salt to taste. Let the broth simmer for 2 to 2.5 hours. Heat a skillet and sauté the onion in olive oil until golden. Cut the prunes into small pieces and add them to the onion. Dice the apple and add it to the pan, then add the sauerkraut and pour in two cups of the broth. Simmer until tender, 20–30 minutes. Transfer the pork knuckle to a plate and let it cool. Press the garlic and mix it into the sour cream, then season with salt and pepper to taste. Now make the glaze: warm the honey in a double boiler, and once it's melted, stir in the caraway and soy sauce; let it cool. Brush the cooled knuckle with the sour cream–garlic mixture and set it on the grill. Cook for 20–25 minutes, then baste it with the glaze now and then and grill for another 15 minutes. Your Czech-style pork knuckle is ready! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Honey - 400  kcal/100g
  • Garlic - 143  kcal/100g
  • Carnation - 323  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Cumin - 333  kcal/100g
  • Prunes - 227  kcal/100g
  • Sauerkraut - 19  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Pork knuckle - 294  kcal/100g

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