Keto Pork Knuckle with Sauerkraut and Caraway

Ingredients

• 2 large Pork knuckle
• about 910 g Sauerkraut
• 1 medium Onion
• 2 tsp Caraway seeds
• 3 cloves Garlic
• 2 leaves Bay leaves
• 2 cups Pork broth
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 large pork knuckles into a large, heavy-bottomed pot or Dutch oven. Add the about 910 g of sauerkraut, the 1 medium onion (chopped), the 3 cloves of garlic (minced), the 2 tsp of caraway seeds, and the 2 bay leaves to the pot.
2. 2Pour the 2 cups of pork broth over the ingredients in the pot. Season everything with the 1 tsp of salt and the 0.5 tsp of black pepper.
3. 3Bring the liquid in the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 4 hours, or until the pork knuckles are very tender when pierced with a fork.
4. 4Carefully remove the pork knuckles from the pot. Serve the pork knuckles hot with the sauerkraut mixture from the pot.

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