Polish Pork Hock (Golonka)

Prep Time: 1 hour 20 minutes

Cook Time: 3 hours 20 minutes

Total Time: 4 hours 40 minutes

Yield: 6 People 1x

Ingredients

• 2 large fresh pork hocks (about 6 lb / 2.7kg total)
• 2 large Carrots (peeled)
• 2 Parsnips (peeled)
• 1 small Celery root
• 1 large White onion
• 2 Bay leaves
• 4 Allspice berries
• 1 tsp Peppercorns
• 1 tsp Salt
• 1 cup (240ml) dark beer
• 1 tablespoon mustard
• 3 tablespoons honey
• 3 cloves Garlic (minced)
• 1 tsp Paprika
• 1/2 tsp Thyme
• 1/2 tsp Caraway seeds
• 1/2 tsp Salt

Instructions

1. Prepare the pork hocks. Rinse the pork hocks under cold water and pat them completely dry with paper towels. Heat a large frying pan over medium-high heat and sear the pork on every side until the skin is lightly browned. This step adds extra flavor and helps create crisp, golden skin after roasting.
2. Simmer until tender. Place the seared pork hocks into a large pot with the carrots, parsnips, celery root, onion, bay leaves, allspice berries, peppercorns, and salt. Cover with water and bring to a gentle boil. Reduce the heat to a slow simmer and cook for about 2 hours, or until the meat is very tender and easily pulls away from the bone. Reserve 1 cup of the cooking broth before removing the pork.
3. Prepare the glaze.In a medium bowl, whisk together the dark beer, mustard, honey, minced garlic, paprika, thyme, caraway seeds, and salt until smooth and well combined.
4. Coat the pork. Preheat the oven to 400°F (200°C). Place the cooked pork hocks into a roasting pan and brush them generously with the glaze. Let them rest for 30 minutes so the flavors can soak into the meat.
5. Roast until crispy. Pour the reserved cooking broth and any remaining glaze into the roasting pan. Cover loosely with foil and roast for 1 hour. Remove the foil and continue roasting for about 20 minutes, brushing the pork with the pan juices once or twice, until the skin is crispy and deep golden brown. For even crispier skin, place the pork under the broiler for the last 2 to 3 minutes, watching carefully.
6. Rest and serve. Remove the Golonka from the oven and let it rest for about 5 minutes before serving. Spoon some of the pan juices over the pork and serve with mustard, sauerkraut, braised cabbage, and mashed potatoes.

Notes

For the crispiest skin, always pat the pork hocks dry before searing and again before roasting.

Rear pork hocks give larger servings, while front hocks cook a little faster and work just as well.

Save the cooking broth after simmering. It makes an excellent soup base for Żurek, pea soup, or other homemade soups.

If the skin needs more color, place the pork under the broiler for 2 to 3 minutes, watching carefully because the honey can brown quickly.

Let the pork rest for about 5 minutes before serving so the juices stay inside the meat.

Nutrition

• Calories: 690 kcal
• Sugar: 8g
• Sodium: 760mg
• Fat: 46g
• Saturated Fat: 16g
• Carbohydrates: 11g
• Fiber: 1g
• Protein: 58g