The pork knuckle “In Bavarian” sous-vide with a traditional side dish.

The pork knuckle “In Bavarian” sous-vide with a traditional side dish.

• The pork knuckle “In Bavarian” sous-vide
• Sauerkraut – 250 g
• Vegetable oil – 4 t.sp.
• Carnation – 3 pcs
• Bay leaf – 1 pc
• Cumin – pinch
• Tomato paste – 1 tb.sp.
• Apple – ½ pcs
• Orange – ½ pcs
• Potatoes – 200g
• Salt, pepper – to taste.

Before cooking it is recommended to keep the knuckle for some time (approximately 1 hour) at room temperature. Free the product from package. Leave the sauce, it will be needed for making the golden crust. Heat it in the oven at a temperature of 180-200 ° C for 15-20 minutes (time depends on the characteristics of the oven). Periodically grease the knuckle with sauce.
Slice sauerkraut so that it will be convenient to eat. Leave the brine from the cabbage. Heat the oil, fry the cabbage in it for three minutes, then add the cumin, carnation, bay leaf, 50 ml of brine and simmer under the lid until soft.
When the brine has evaporated, it will be possible to add tomato paste. Fry for a few minutes, add grated apple and orange juice. Simmer another 10 minutes while stirring.
Chop the potatoes into large pieces. If the skin is not too rough, it is better not to clean it. Boil in salted water until cooked, and then fry in oil until golden brown.
Before serving, cover the knuckle with foil for 5 min.
Serve the whole knuckle on a large platter with a side dish.
Enjoy your meal!