Baked Pork Shank with Sauerkraut

Cut the boneless pork shank into large chunks, roughly 5-6 cm (2-2.5 inches) in size.

Place the pork shank pieces in a pressure cooker and add about 500 ml of water and a pinch of salt.

Cook the pork under high pressure until it's very tender, which usually takes about 45-60 minutes once pressure is reached.

Once cooked, carefully release the pressure and set the tender pork aside. Reserve the cooking liquid if you wish to add extra flavor to the sauerkraut.

Preheat your oven to 180°C (350°F).

Finely chop the sauerkraut if it's not already shredded. Place it into a large baking dish.

Season the sauerkraut generously with sweet paprika. Add the oil and mix everything well.

Arrange the cooked pork shank pieces on top of the seasoned sauerkraut in the baking dish.

Pour enough water (or reserved pork cooking liquid) into the dish to just cover the sauerkraut.

Cover the baking dish tightly with aluminum foil.

Bake in the preheated oven for about 45 minutes, or until the contents start to boil and the sauerkraut begins to soften.

Remove the aluminum foil and continue baking for another 15 minutes, or until the pork and sauerkraut are nicely browned on top.