Pork Knuckle Tacos with Sauerkraut & Chimichurri

50 min
- Preparation 20 min
- Cooking 30 min

Recipe for Cast Iron like WMF Flavour, 22cm

Ingredients

4 People

2 Cured pork knuckles
400 ml Water
2 Onions
30 g Vegetable fat or clarified butter
Soup vegetables
100 g Chipotle chilis (canned)
350 ml Pale ale
For the Sauerkraut:
0.25 Red cabbage
300 g Canned sauerkraut
1 Lime
For the Chimichurri:
2 Apples
2 Jalapeños
1 Onion
20 g Cilantro
1 Lime
16 Corn tortillas

Preparation

Step 1

Preheat the oven to 200°C (390°F).

Step 2

Place the pork knuckles in the roasting pan and pour in water. Roast uncovered at 200°C (390°F) for 1 hour in the oven. Then remove the knuckles and the cooking liquid from the roasting pan and set aside. Reduce the oven temperature to 175°C (345°F).

Cured pork knuckles

ml Water

Step 3

Slice the onions and sauté them in the fat in the roasting pan. Finely dice the vegetables and add them to the onions, sautéing together. Then add the chipotle chilis and let everything simmer for a while. Finally, deglaze with the pale ale.

Onions

g Vegetable fat or clarified butter

Soup vegetables

g Chipotle chilis (canned)

ml Pale ale

Step 4

Then add the knuckles and the cooking liquid back into the pan, close the lid, and braise in the oven for about 1.5 to 2 hours (depending on the size of the knuckles) at 175°C (345°F).

Step 5

Meanwhile, prepare the sauerkraut and chimichurri. For the sauerkraut, finely shred the red cabbage, mix it with the sauerkraut, and knead the lime juice well. Let it sit for at least 1 hour. For the chimichurri, finely dice the apples, slice the jalapeños into thin slices, finely dice the onion, and roughly chop the cilantro. Squeeze the lime and mix it with the remaining ingredients to make a salsa.

For the Sauerkraut:

Red cabbage

g Canned sauerkraut

Lime

Step 6

For the chimichurri, finely dice the apples, slice the jalapeños into thin slices, finely dice the onion, and roughly chop the cilantro. Squeeze the lime and mix it with the remaining ingredients to make a salsa.

For the Chimichurri:

Apples

Jalapeños

Onion

g Cilantro

Lime

Step 7

To ensure that the pork knuckles are tender and juicy, allow them to rest for a few minutes after braising in the oven before shredding or slicing. This allows the cooking juices to redistribute throughout the meat, keeping it juicy. Afterward, remove the meat from the bones and shred it. Remove the rind or finely chop it and add it to the meat, according to preference. Puree the vegetable cooking liquid in a blender to make a mole/sauce.

Step 8

Finally, serve the corn tortillas with the shredded knuckle, mole, sauerkraut, and chimichurri, allowing everyone to assemble their tacos at the table.