Authentic Polish Golonka

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

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, combine the salt, pepper, garlic powder, and caraway seeds. Mix well.
3. 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.
4. 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.
5. 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.
6. Flip the pork knuckles and add the bay leaves, dark beer, and enough water to cover the pork knuckles.
7. 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.
8. 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.
9. Serve the golonka with boiled potatoes and sauerkraut for a traditional Polish meal.