Golonka
A Polish pork knuckle simmered with root vegetables and then roasted in beer until the skin crackles, in 2 hours 15 minutes.
Photograph credit: Galicijska golonka by Petar Milošević · CC BY-SA 3.0 · Wikimedia Commons · this resized copy is shared under the same licence
How to Make Golonka
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Simmer the knuckles with the onion, carrots, bay, allspice and peppercorns in water to cover for 1 hour. Lift out and dry well.
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Heat the oven to 200°C / 390°F. Rub the knuckles with the garlic, marjoram and salt and set in a roasting tin with the beer.
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Roast for 1 hour, basting the meat with the beer every 15 minutes, keeping the skin dry.
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Rest for 10 minutes. Strain the tin juices into a pan, add the cornflour mixed with water and simmer for 3 minutes.
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Carve and serve with the gravy, sauerkraut and horseradish.
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Tips for Making Golonka
- Dry the skin after simmering.
- Baste the meat, not the skin.
- Serve with horseradish and sauerkraut.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
What to Serve with Golonka
- Sauerkraut
- Horseradish
- Boiled potatoes
- Lager
Sides from the same cuisine on this site: Kopytka, Polish Cucumber Salad, Kluski Slaskie.
Leftovers and Storage
Keeps for 3 days in the fridge. Reheat the skin in a hot oven.
Golonka Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 3 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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