Berlin-Style Boiled Pork Knuckle with Pea Puree and Sauerkraut

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A classic Berlin pub classic, this gently simmered pickled pork knuckle is tender, rich, and deeply savory. Served with creamy split-pea puree, buttery sauerkraut, and boiled potatoes, it is the hearty plate that defines German home cooking in the capital.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 38 gFat
• 14 gSaturated Fat
• 52 gCarbs
• 11 gFiber
• 9 gSugar
• 52 gProtein
• 1450 mgSodium
• 1180 mgPotassium
• 135 mgCalcium
• 6 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Pork Knuckle

• 4 pickled or fresh pork knuckles (about 1 lb / 450 g each)
• 2 yellow onions, peeled and halved
• 2 carrots, peeled and roughly chopped
• 1 small celery root, quartered
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 6 juniper berries
• 2 tsp salt

For the Pea Puree (Erbspuree)

• 1 1/2 cups dried green split peas, rinsed
• 1 small onion, finely diced
• 2 tbsp butter
• 2 strips bacon, finely chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

For the Braised Sauerkraut

• 4 cups sauerkraut, drained and rinsed
• 1 yellow onion, thinly sliced
• 2 tbsp butter or bacon drippings
• 1 tart apple, peeled and diced
• 1 tsp caraway seeds
• 1/2 cup pork broth from the knuckle pot

For Serving

• 1 1/2 lb waxy potatoes, peeled and halved
• 2 tbsp chopped fresh parsley
• Coarse mustard, for serving

Directions

1. Place the pork knuckles in a very large stockpot and cover with cold water. Bring to a boil, drain, and rinse the knuckles to remove impurities.
2. Return the knuckles to the pot and add the onions, carrots, celery root, bay leaves, peppercorns, juniper berries, and salt. Cover with fresh water by about 2 inches.
3. Bring to a gentle boil, then reduce the heat to a low simmer. Skim any foam from the surface, cover partially, and cook for 2 1/2 to 3 hours, until the meat is fork-tender and pulling from the bone.
4. While the knuckles simmer, make the pea puree: place the split peas in a saucepan, cover with water by 2 inches, and simmer for 45 to 60 minutes until very soft. Drain, reserving a little liquid.
5. In a small skillet, cook the diced bacon until crisp, add the onion, and cook until translucent. Stir in the butter, then add to the drained peas along with salt and pepper. Mash until creamy, loosening with a splash of cooking liquid if needed.
6. For the sauerkraut, melt the butter in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the apple and caraway seeds, then add the sauerkraut and 1/2 cup of the pork broth.
7. Cover the sauerkraut and simmer gently for 20 to 25 minutes, stirring occasionally, until tender and most of the liquid has evaporated.
8. Boil the potatoes in salted water for 15 to 20 minutes until tender, then drain and keep warm.
9. Lift the pork knuckles from the broth and place on a warmed platter. Slice the meat between the bones or serve whole, accompanied by the pea puree, sauerkraut, and potatoes.
10. Sprinkle with fresh parsley and serve immediately with coarse mustard and crusty bread on the side.

Cook’s Notes

• Always parboil and rinse the knuckles first to remove scum and ensure a clean, clear broth.
• If using fresh (un-pickled) knuckles, brine them overnight in a salt solution with juniper and bay leaves for more authentic Berlin flavor.
• Reserve the rich cooking broth; it is excellent as a base for lentil soup or pea soup the next day.
• For a slightly crisp skin, place the cooked knuckles under a hot broiler for 4 to 5 minutes before serving.
• Pair with a cold pilsner or a glass of dry Riesling for the classic Berlin experience.

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