Hunting for Northeastern Flavors in NYC: German Sauerkraut and Pork Knuckle

- Bierhaus NYC Maybe it's because I didn't eat much Northeastern Chinese cuisine back home, but since coming to New York, I've been constantly on the lookout for substitutes. Besides sauerkraut and pork knuckle, there's also candied egg (French Cruller), blood sausage (Spanish Morcilla), and cornmeal pancakes (Italian Polenta)... The most famous place for German sauerkraut and pork knuckle in New York is Heidelberg Restaurant, but as a broke person, I just wanted to try a "budget-friendly" version (though this one isn't exactly cheap either). 【Crispy Pork Knuckle/Schweinshaxe German Pork Knuckle】$29 The crispy skin of the pork knuckle is exactly the same as the long, crispy pork belly back home—thick and hard, a killer for the upper palate. The fat has been roasted dry, so there's no risk of a greasy explosion with the first bite. Underneath the crust, the meat is incredibly tender and delicious, easily falling off the bone with just a gentle prod from a fork. The portion is quite generous, enough for two people (mainly because one whole one might be too rich). The meat is juicy and well-marbled, with no dry spots. The soft pork skin where it meets the crispy layer is so deliciously bouncy that it makes you worry about the calories, but that concern quickly fades when paired with refreshing sauerkraut and pickled onions. The pork knuckle itself doesn't have much seasoning; it's just pure meaty goodness, similar to unseasoned crispy pork belly back home. The sauerkraut isn't too sour and can be eaten on its own, with a crisp texture rather than the soft, stewed kind. I'm not sure if it's just me, but the gluten-free demi-glace sauce served with it had a subtle hint of cinnamon sweetness (or maybe it was the wine), and as someone who hates cinnamon, I found the combination to be surprisingly harmonious. The only downside is that the sauce was too little, running out after just a few dips, leaving no chance for a more detailed taste. A quick search online revealed that "demi-glace is a rich brown sauce typically made from stock, espagnole sauce, a bouquet garni, and a splash of dry sherry," which makes sense. 📍 Bierhaus NYC 712 3rd Ave, New York, NY 10017 #NewYork #NYCfood #NYCexplore #Germany