Smoked pork neck with sauerkraut and potatoes

1. In a wide pot sweat the finely chopped onion in the lard, then add the sauerkraut.

2. Grate in the peeled apple, add the juniper berries and bay leaf and pour in the stock.

3. Lay the smoked pork neck whole on top of the sauerkraut, cover and braise over low heat for about 50 minutes.

4. Meanwhile, peel the potatoes and boil them in salted water until tender.

5. Toss the drained potatoes with butter and finely chopped parsley.

6. Slice the meat, lay it on the sauerkraut and serve with the parsley potatoes.

Tip: The grated apple softens the sourness of the sauerkraut and adds a pleasant, gentle sweetness.