Golonka (Polish Pork Knuckle)

Name: Golonka (Polish Pork Knuckle)
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: 4 portions
Ingredients: 2 pcs pork knuckle; 500 ml beer; 1 pc onion; 4 cloves garlic; 2 pcs bay leaves; 4 grains allspice; 1 teaspoon caraway; 2 teaspoons salt; 2 teaspoons marjoram; wholegrain mustard; horseradish; ground pepper

Jakub SýkoraBakedPolish Cuisine x se líbilo

Golonka comes together from a pork knuckle that you first simmer in beer with onion, garlic, and spices until tender. You brush the simmered knuckle with mustard, sprinkle it with marjoram, and roast it at 200 °C for about 40 minutes until crisp. You baste the meat with pan juices during roasting so the crackling turns golden and glossy. You serve it hot with horseradish, mustard, bread, and sauerkraut.

Příprava: 20min

Vaření: 2h 40min

CELKOVÝ ČAS: 3h

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.