Smoked pork knuckle
Buncek is the local name for a smoked and cured pork shank. This cut of meat needs long cooking to become tender but once ready, it’s a delicious specialty often added to stews or served on its own with sauerkraut and roasted or mashed potatoes.
It’s a dish that combines simple ingredients with a rich rustic flavour. Smoked pork leg or shank (buncek) stewed with sauerkraut is one of the most popular winter dishes, especially in mountain huts and inns along the trails of Medvednica. Served with homemade bread and a glass of gemišt – it's a true reward after a hike.
Ingredients (for 4 people)
• 1 smoked buncek (1.2–1.5 kg)
• 800 g sauerkraut
• 2 bay leaves
• 1 tbsp lard or oil
• 1 onion
• 3–4 garlic cloves
• 1 tbsp sweet paprika
• 6 peppercorns
• optional: potatoes, sausages, bacon or cured meat for extra flavour
Preparation
1. Cooking the buncek:
1. If it's very salty, rinse or briefly boil the buncek and discard the first water.
2. In a large pot, bring the buncek to a boil with bay leaves and peppercorns. Simmer over low heat for about 1.5 to 2 hours, until the meat is tender (easily separates from the bone).
2. Stewed sauerkraut:
1. Sauté finely chopped onion and garlic in lard, add paprika.
2. Stir in the sauerkraut (rinse first if it’s too sour).
3. Simmer, occasionally adding some of the cooking liquid from the buncek, for 30–45 minutes until soft and infused with flavour.
3. Finishing touches (optional):
1. You can serve the buncek straight from the pot.
2. Otherwise, roast it in the oven at 220 °C for 15–20 minutes to crisp up the skin and caramelise it.
Serving suggestion
Serve a slice of buncek with a generous portion of stewed sauerkraut and – optionally – roasted or mashed potatoes. Don’t forget a spoonful of freshly grated horseradish on the side!
