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1
Heat the lard in a heavy casserole — a Dutch oven or enamelled cast iron — over a high flame. Lay the pork knuckles in and brown on all sides, turning with tongs, until a deep mahogany crust forms on every surface. This step gives the braising liquid its colour and depth. The crust should smell of roasted meat, not steamed pork — that is the test.
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2
Lift the knuckles out and set aside. Lower the heat. Add the partially rinsed sauerkraut to the fat remaining in the pot. Stir and press it down. Add the caraway seeds and the crushed juniper berries directly into the sauerkraut. They require the full braising time to soften and integrate. Pour over the white wine and the apple cider vinegar. The liquid level should come no higher than one-third of the way up the knuckles — the pork will release its own collagen as it cooks. Nestle the knuckles back in, skin side up. The sauerkraut should be fragrant with caraway immediately.
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3
Cover the casserole tightly and place in an oven preheated to 160 °C. Braise for 2 hours 30 minutes to 3 hours, checking once at the two-hour mark. The skin is done when it yields completely under light pressure from a finger — not rubbery, not firm, but soft and gelatinous through its full depth.
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4
Remove the lid and return the casserole to the oven for a further 20 minutes. The braising liquid should reduce to a sauce of coating consistency — syrupy at the edges of the pot and glossy across the surface.
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5
Draw the casserole from the oven. Stir the mustard into the sauce, folding it through the sauerkraut. Taste: the dish should be deeply porky, tangy, and warmly spiced — the tang of the sauerkraut present but not dominant. Serve with the boiled potatoes.