Pork knuckle with sauerkraut salad and fries

  • Golonka z frytkami ze skórką

Pork knuckle with sauerkraut salad and fries


Insert garlic, lemon, rosemary, pepper and sea salt into a large pot and cover with water. Then insert the knuckles, so that they are all covered and marinate overnight in a cool place. Then remove the meat from the marinade and bake in a convection oven or steam for 1-1.5 hours (50% humidity, 160°C). Mix 2/3 wheat beer and honey. Increase the furnace temperature to 225°C and bake for 20-30 minutes more until meat is browned and crunchy. Remove the knuckle on board, let them rest for a while and rub with a mixture of beer. Prepare fries according to package instructions. Mix sauerkraut with olives, peppers and parmesan cheese, season to taste with olive oil and honey.


On a plate decorated with fresh herbs, beer, horseradish and hot mustard will fit ideally.


Pour 500 ml of beer into the remaining after baking sauce, add the diced vegetables and bake for a few minutes, and then enter in a separate bowl.