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Authentic Polish Golonka
Experience a taste of Poland with this traditional Golonka recipe. The pork knuckle, or 'golonka', is slow-cooked to perfection, resulting in a tender and flavorful dish that's a staple in Polish cuisine. The exterior of the pork turns deliciously crispy, while the inside remains succulent and juicy. The rich flavor of the meat is enhanced with aromatic spices, a hint of dark beer, and a medley of vegetables. Served with classic accompaniments like boiled potatoes and sauerkraut, this dish is a hearty and satisfying meal that's perfect for a cozy family dinner.
Ingredients
- Pork knuckles
- 2
- Salt
- 1 tablespoon
- Pepper
- 1 teaspoon
- Garlic powder
- 1 teaspoon
- Caraway seeds
- 1 teaspoon
- Vegetable oil
- 2 tablespoons
- Onion
- 1 large, chopped
- Carrot
- 1 large, chopped
- Celery stalk
- 1, chopped
- Bay leaves
- 2
- Dark beer
- 1 cup
- Water
- enough to cover the pork knuckles
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine the salt, pepper, garlic powder, and caraway seeds. Mix well.
- Score the skin of the pork knuckles in a crisscross pattern. Rub the spice mixture all over the pork knuckles, ensuring to get it into the scored skin.
- Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the chopped onion, carrot, and celery stalk, and sauté until the vegetables are softened, about 5 minutes.
- Push the vegetables to the side and place the pork knuckles in the pot, skin-side down. Cook until the skin is crispy and browned, about 5 minutes.
- Flip the pork knuckles and add the bay leaves, dark beer, and enough water to cover the pork knuckles.
- Cover the pot and transfer it to the preheated oven. Bake for 2.5 to 3 hours, or until the pork knuckles are tender and the meat easily falls off the bone.
- Remove the pot from the oven and let the golonka rest for a few minutes before serving. This allows the flavors to meld together and the meat to reabsorb some of the juices.
- Serve the golonka with boiled potatoes and sauerkraut for a traditional Polish meal.
Tips
- For a variation, you can marinate the pork knuckles overnight in the fridge with the spices and a bit of the beer for a deeper flavor. If you'd like to add a bit of heat, feel free to add some chopped chili or a dash of cayenne pepper to the spice mix.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 3 hours Calories: 700 Fat: 45g Carbs: 20g Protein: 50g Sodium: 1200mg Sugar: 5g
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