Pork knuckle, sauerkraut, and apple sauce

For the full recipe, check out the post at Yummy Lummy.

Recipe

Ingredients

• Slow-cooked Australian pork knuckle
• Polish sauerkraut
• Australian grown apple sauce
• Potato mash
• Instant gravy

Instructions

• Turn on the oven and heat it to 220 °C.
• Remove the pork knuckle from the packaging and dry off the surface with kitchen paper.
• Put the pork knuckle onto a lined baking sheet with the rind exposed.
• Cook the pork knuckle for about 50 minutes.
• Remove the pork knuckle from the oven and allow it to rest.
• Tear off the crispy crackling and set it aside.
• Dissect away the cooked muscle meat from the bone.
• Slice the meat and place it onto a dinner plate.
• Spoon some sauerkraut onto the dinner plate.
• Spoon some apple sauce onto the dinner plate.
• Irradiate the potato mash with microwaves.
• Place the potato mash onto the dinner plate.
• Boil some water.
• Put a tablespoon of instant gravy powder into a glass jug and then whisk through the boiling water.
• Pour the gravy over the potato mash.