Pat the pork knuckle dry with paper towels, then season generously all over with salt and pepper, making sure to work the seasoning into the scored crosshatch pattern on the skin—this helps create crispy, flavorful crackling. Place the seasoned pork skin-side up in a roasting pan and add the water or broth to the bottom of the pan (not touching the meat). Roast in a 350°F oven for 2 to 2.5 hours, basting with the pan juices every 30 minutes or so. This long, gentle cooking renders the fat under the skin and tenderizes the meat while the constant basting keeps it moist and develops the crackling.

While the pork is roasting, rinse and drain the sauerkraut thoroughly under cold water to remove excess brine and soften the flavor—taste it and squeeze out excess liquid with your hands. In a large skillet over medium heat, melt the butter, then add the diced onions and cook for about 5-7 minutes until they begin to soften and turn translucent. I find that adding the apples at this point, while the onions are still cooking, allows them to release their natural sweetness into the pan and create a balanced flavor base for the sauerkraut.

Add the rinsed sauerkraut to the pan with the cooked onions and apples, then stir in the caraway seeds, a pinch of salt, and a few grinds of black pepper. Cook this mixture over medium heat for 15-20 minutes, stirring occasionally, allowing the flavors to meld together and the apples to fully soften. The sauerkraut will release some liquid and create a brasing medium that becomes more flavorful as it reduces slightly. I like to taste and adjust the seasoning toward the end of cooking—remember the pork will also contribute saltiness when served together.

When the pork knuckle is deeply golden and fork-tender, remove it from the oven and transfer it to a clean cutting board. Let it rest for 10 minutes—this allows the juices to redistribute throughout the meat, keeping every bite moist and tender. While the pork rests, give the sauerkraut mixture a final stir and taste for seasoning adjustments. Slice or portion the pork at the table and serve alongside the warm sauerkraut, spooning some of the apple and caraway-infused braising liquid over each portion.