Compiled by Dorota and Dominik Denysiewicz
Golonka (Pork hock) is considered a national dish of Poland and can be prepared in many ways.
Ingredients
For the hocks
- 4 large pork or ham hocks
- 1 tablespoon salt, less if using smoked hocks
- 1 bay leaf
- 6 black peppercorns
- 1 large carrot, peeled
- 1 large onion, peeled and quartered
- 1 piece parsnip, peeled
- 1 rib celery
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon caraway seeds (optional)
For the glaze
- 1/2 to 1 can beer
- 2 to 4 tablespoons honey
- 2 tablespoons reserved cooking liquid
Directions
The hocks
- Cover ham hocks in water in a large pot
- Bring to a boil, covered, over high heat, skimming off any foam that rises to the surface
- Skim off the foam from the boiling ham hocks in the water
- Add 1 tablespoon salt (less if using smoked hocks), 1 bay leaf, 6 black peppercorns, 2 juniper berries (if using), 1 large peeled carrot, 1 large peeled and quartered onion, 1 piece peeled parsnip, 1 rib celery, 2 cloves minced garlic, 1 tablespoon chopped fresh parsley, and 1 teaspoon caraway seeds (if using), and bring back to the boil
- Reduce heat to a simmer, cover and cook 1 1/2 to 3 hours or until meat is almost falling off the bones
- Preheat oven to 375 F. Remove hocks from pot, reserving the cooking liquid (reserve 2 tablespoons for the glaze and the rest can be the base for a good soup) and transfer to a baking pan that just accommodates the meat. You want the hocks to be almost touching.
The glaze
- In a small saucepan, add 1/2 to 1 can beer, 2 to 4 tablespoons honey, and 2 tablespoons reserved cooking liquid. Heat until honey has dissolved
- Boil together in a small saucepan
- Pour mixture over ham hocks and bake 30 to 45 minutes, basting occasionally, until meat is completely tender and glazed