Czech Pork Knuckle with Sauerkraut

Method

1. Preheat the oven to 180°C (350°F).
2. In a large pot, melt the butter and sauté the onion and garlic until golden.
3. Add the pork knuckle and brown on all sides.
4. Sprinkle with caraway seeds and season with salt and pepper.
5. Add water and bring to a boil.
6. Cover and simmer for 2 hours.
7. Add the sauerkraut and cook for another 30 minutes.
8. Serve with mashed potatoes.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.