Polish Pork Hock Golonka

This traditional Polish pork hock recipe brings out the very best in comfort food slow-braised until magnificently tender and then roasted until the skin achieves that unforgettable, golden crisp. Golonka is the kind of meal that makes any table feel inviting especially on cold nights or when you need something truly hearty to share.

I first cooked golonka for a Sunday dinner with my husband’s Polish family. The pride in their eyes as we enjoyed this centerpiece together made this dish a new family tradition for us.

Ingredients

• Pork hocks: Choose meaty hocks with a good layer of skin to ensure juicy results and crispy crackling
• Carrots: Add sweetness and color look for firm brightly colored roots
• Parsnips: Bring earthy sweetness and balance
• Celery root: Gives nutty depth and thickness pick a bulb that feels heavy for its size
• White onion: Foundation for all the flavors a firm onion with papery skin is best
• Bay leaves and allspice berries: Layer in deep aromatic polish tradition
• Peppercorns and salt: Build baseline savory notes use freshly cracked black pepper if possible
• Dark beer: Brings a malty richness and depth choose a Polish or German style if you can
• Mustard: Lends tang and complexity opt for a whole grain or spicy variety
• Honey: Adds sweetness and helps caramelize the crust use real honey not syrup
• Garlic: The pungent bite is classic mince fresh cloves for the best flavor
• Paprika: For warmth and smoky undertones try imported sweet Hungarian for authenticity
• Thyme: Offers herbal complexity use fresh sprigs if you have them
• Caraway seeds: Bring a gentle anise note and classic Eastern European character

Step-by-Step Instructions

Clean and Sear the Hocks:

Rinse the pork hocks and pat them dry thoroughly. Sear them in a heavy pan over high heat for several minutes until every side is deep golden and a bit crisp. This will season the skin and boost savory flavor as it cooks.

Simmer the Hocks with Aromatics:

Place seared hocks in a large sturdy pot. Add carrots parsnips celery root onion bay leaves allspice peppercorns and salt. Cover with cold water by about two inches. Bring to a slow boil skimming off any foam. Reduce the heat and gently simmer covered for about two hours. The hocks should be so tender that a fork slides right in. Reserve one cup of this broth before proceeding.

Prepare the Marinade:

In a bowl whisk together dark beer mustard honey minced garlic paprika thyme caraway seeds and salt until no clumps remain. This marinade should smell bold and a little sweet.

Marinate the Hocks:

Transfer cooked hocks to a roasting pan. While still warm brush them generously with the marinade making sure to get every nook and cranny. Allow to sit at room temperature for at least half an hour or up to one hour for deeper flavor.

Roast to Finish:

Heat your oven to 400 degrees Fahrenheit. Add the reserved cooking liquid plus any leftover marinade to the roasting pan to keep things moist. Cover with foil and roast for about one hour checking occasionally. After an hour remove the foil baste well and roast uncovered for an additional twenty minutes until the skin is deeply golden crisp and sticky.

My favorite part is the beer honey mustard glaze I have memories of everyone fighting for the crispiest piece of pork skin at family meals. Even my grandmother who rarely ate meat could not resist the crackle of this dish.

Storage Tips

Store any leftovers tightly covered in the refrigerator for up to four days. Gently reheat in a low oven or in a small pan with a splash of the reserved broth to restore tenderness and keep the pork juicy. You can also freeze portions for longer storage just wrap well and thaw slowly before reheating.

Ingredient Substitutions

If you cannot find celery root you can substitute with extra carrots or even a bit of potato for thickness. The dark beer can be swapped for apple cider for a fruitier sweeter twist or for a non-alcoholic version use more broth with a tablespoon of brown sugar. If caraway seeds are not your favorite fennel seeds can provide a similar anise touch.

Serving Suggestions

Serve golonka alongside creamy mashed potatoes thick rye bread mustard and generous spoonfuls of sauerkraut or braised red cabbage. The pan juices are absolute gold drizzle them over potatoes for extra flavor. For a classic Polish feast offer a cold beer or earthy red wine with your meal.

Cultural and Historical Context

Golonka has been beloved across Poland for generations especially in colder months when hearty slow-cooked meals were both practical and comforting. Traditionally the dish would be the centerpiece at Sunday lunches or during holidays where every part of the animal was cherished and cooked with care.

Recipe FAQs

→ What cut of pork is used for golonka?

Pork hock, also called pork knuckle or shank, is used for golonka. Both front and rear hocks are traditional choices.

→ How do you achieve a crispy skin?

Searing the hock before simmering and finishing with a high-heat roast in the oven ensures a crispy, golden skin.

→ Can I substitute another beer for dark beer?

Yes, though dark beer imparts a deeper flavor, lighter beers can be used for a milder taste.

→ How should golonka be served?

Serve with mashed potatoes, mustard, sauerkraut, or braised cabbage, and drizzle with flavorful pan juices.

→ What vegetables are cooked with the hock?

Classic aromatics like carrots, parsnips, celery root, and onion are simmered with the pork for depth and sweetness.

→ How do you thicken the sauce?

To make a gravy, thicken the roasting juices with a sprinkle of flour and simmer until smooth and glossy.