This one will take sometime but it will be SUPER worth it, chuck it in the slow cooker on a weekend morning, go about your day then come home to this feast.
- 1 Unsmoked Pork Knuckle/Ham Hock
- Half a head of White Cabbage
- 75ml White Vinegar
- 75ml water
- Cavolo Nero (for token greenery)
For the knuckle it couldn’t be simpler, season it lightly and then put in the slow cooker on low and leave it all day, the longer the better, minimum 6 hours. Before you eat, give it half an hour in a 220c oven so you get some epic crackling. While the pork roasts you can steam the cavolo nero.
For the Sauerkraut, slice the cabbage thinly and then simmer for around half an hour in the vinegar and water. Once done either put in the fridge for later or eat it warm with the pork knuckle straight away!