Schweinshaxe - German Hamhock With Sauerkraut And Boiled Potatoes - cooking recipe

Ingredients

1 bunch greens, coarsely chopped
4 None onions, 2 peeled and coarsely diced, 2 peeled and cut into strips
4 None bay leaves
8 None juniper berries
4 None cloves
8 None allspice berries
2 None pork knuckles (each about 1 kg)
2 tbsp lard
1 can (850ml) sauerkraut, drained
2 tbsp sugar
800 g potatoes, peeled and cut according to size
6 stalks parsley, chopped (some set aside for garnish)

Preparation

Boil about 17 cups of water in a large pot. Add 2 bay leaves, 4 juniper berries, the cloves and 4 allspice berries. Add the pork knuckles, 2 diced onions and greens, bring to a boil again and simmer over a medium heat for about 3 hours.
Heat the lard in a frying pan and fry the strips of onion briefly. Add the sauerkraut and 2 bay leaves, 4 juniper berries, 4 allspice berries, 2 tbsp sugar and season to taste. Cover and cook for about 40 mins.
Cook the potatoes in boiling salted water for 20 mins. Remove the knuckles of pork from the broth and drain them. Serve them with the sauerkraut and potatoes, sprinkle with parsley, with some mustard on the side.