German Pork Feast

Ingredients

• 500g (1.1 lb) smoked pork belly 500g (1.1 lb) smoked pork belly
• 1 pork knuckle (about 1 kg / 2.2 lb) 1 pork knuckle (about 1 kg / 2.2 lb)
• 500g (1.1 lb) pork loin 500g (1.1 lb) pork loin
• 4 bratwurst sausages 4 bratwurst sausages
• 4 bockwurst sausages 4 bockwurst sausages
• 1 kg (2.2 lb) sauerkraut 1 kg (2.2 lb) sauerkraut
• 1 kg (2.2 lb) potatoes 1 kg (2.2 lb) potatoes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 bay leaf 1 bay leaf
• Salt, to taste Salt, to taste
• Mustard sauce: Mustard sauce:
• 4 tablespoons Dijon mustard 4 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard 2 tablespoons whole grain mustard
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 750 kcal / 3136 KJ
• Fat: 45g (total), 15g (saturated)
• Carbohydrates: 40g (total), 10g (sugars)
• Protein: 50g
• Fiber: 8g
• Salt: 3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, bring water to a boil and add the smoked pork belly. Cook for 1 hour until tender. Remove from the pot and set aside.
3. 3.
   In the same pot, add the pork knuckle and enough water to cover it. Add the chopped onion, minced garlic, caraway seeds, black peppercorns, bay leaf, and salt. Simmer for 2-3 hours until the pork knuckle is tender.
4. 4.
   While the pork knuckle is cooking, prepare the mustard sauce by combining Dijon mustard, whole grain mustard, honey, apple cider vinegar, salt, and pepper in a bowl. Mix well and set aside.
5. 5.
   In a separate pot, boil the potatoes until tender. Drain and set aside.
6. 6.
   Heat vegetable oil in a skillet over medium heat. Add the bratwurst and bockwurst sausages and cook until browned on all sides. Remove from the skillet and set aside.
7. 7.
   In the same skillet, add the sauerkraut and cook for 5-7 minutes until heated through.
8. 8.
   Place the smoked pork belly, pork knuckle, pork loin, sausages, sauerkraut, and boiled potatoes on a large serving platter.
9. 9.
   Serve the Schlachteplatte with the homemade mustard sauce on the side.

Treat your ingredients with care...

• Smoked pork belly — To achieve a crispy texture, you can briefly grill or broil the smoked pork belly after boiling it.
• Pork knuckle — Make sure to remove any excess fat from the pork knuckle before cooking to avoid excessive greasiness.
• Sauerkraut — Rinse the sauerkraut under cold water before cooking to reduce its sourness if desired.
• Mustard sauce — Adjust the amount of honey and vinegar in the mustard sauce according to your preferred level of sweetness and tanginess.
• Potatoes — Choose waxy potatoes such as Yukon Gold or red potatoes for boiling, as they hold their shape better.

Tips & Tricks

• For added flavor, marinate the pork knuckle overnight with a mixture of beer, garlic, and spices before cooking.
• Serve the Schlachteplatte with a side of German mustard and freshly baked pretzels for an authentic touch.
• If you prefer a milder sauerkraut flavor, you can rinse it under cold water before cooking.
• Leftovers can be used to make delicious sandwiches or added to soups and stews for extra flavor.
• Pair the Schlachteplatte with a refreshing German beer or a glass of Riesling wine to complement the flavors.

Serving advice

Serve the Schlachteplatte family-style on a large platter, allowing everyone to help themselves to their favorite cuts of meat and sausages. Provide small bowls for the mustard sauce and additional condiments such as pickles or horseradish.

Presentation advice

Arrange the different pork cuts, sausages, sauerkraut, and potatoes in an appealing and rustic manner on the serving platter. Garnish with fresh herbs such as parsley or chives for a pop of color.