Name: Golonka (Polish Pork Knuckle)
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: 4 portions
Ingredients: 0.5 pcs pork knuckle; 125 ml beer; 0.25 pcs onion; 1 clove garlic; 0.5 pcs bay leaves; 1 grain allspice; 0.25 teaspoon caraway; 0.5 teaspoon salt; 0.5 teaspoon marjoram; wholegrain mustard; horseradish; ground pepper

Ingredients

4portions

Knuckle and broth

2 pcspork knuckle

500 mlbeer

1 pconion

4 clovesgarlic

2 pcsbay leaves

4 grainsallspice

1 teaspooncaraway

2 teaspoonssalt

Roasting and serving

2 teaspoonsmarjoram

wholegrain mustard

horseradish

ground pepper(to taste)

Step by step process

Preparing and simmering

1
Wash and dry the pork knuckles and rub them with salt, caraway and pressed garlic. Place them in a large pot.
2
Pour in the beer, top up with water so the meat is submerged, and add the onion, bay leaf and allspice.
3
Bring to a boil and simmer over low heat for one and a half to two hours, until the meat starts to soften and pull away from the bone.

Roasting

4
Transfer the simmered knuckles to a roasting tin, brush with mustard and sprinkle with marjoram and freshly ground pepper.
5
Pour in a little of the cooking broth and roast in an oven preheated to 200 °C for about 40 minutes, until the skin crackles.

Finishing and serving

6
During roasting, brush the meat several times with the pan juices so the crackling turns golden and glossy.
7
Serve the finished golonka hot with horseradish, mustard, bread and sauerkraut.