Polish Pork Hock Golonka (Print-Friendly Version)
Slow-braised pork hock with beer marinade, aromatic vegetables, and a crispy golden finish in the oven.
# What You’ll Need to Make This:
→ Meat
01 -
2 large pork hocks (approximately 2.7 kg total)
→ Vegetables and Aromatics
02 -
2 large carrots, peeled
03 -
2 parsnips, peeled
04 -
1 small celery root, peeled
05 -
1 large white onion
→ Spices and Seasonings
06 -
2 bay leaves
07 -
4 allspice berries
08 -
1 teaspoon whole peppercorns
09 -
1 teaspoon salt
10 -
1/2 teaspoon thyme, dried
11 -
1/2 teaspoon caraway seeds
12 -
1/2 teaspoon salt
13 -
1 teaspoon paprika
→ Marinade Ingredients
14 -
240 ml dark beer
15 -
1 tablespoon mustard
16 -
3 tablespoons honey
17 -
3 cloves garlic, minced
# How to Prepare:
01 -
Thoroughly rinse pork hocks under cold water, then pat dry. In a large pan over high heat, sear the hocks on all sides until the skin is evenly browned to develop flavor and enhance crispness in the final roast.
02 -
Transfer the seared hocks to a large stockpot. Add carrots, parsnips, celery root, onion, bay leaves, allspice berries, peppercorns, and 1 teaspoon salt. Cover with water so hocks are fully submerged. Bring to a boil, reduce heat, and simmer gently for 2 hours until the meat is tender. Reserve 240 ml of the cooking liquid for roasting.
03 -
In a bowl, combine dark beer, mustard, honey, minced garlic, paprika, thyme, caraway seeds, and 1/2 teaspoon salt. Whisk thoroughly to create a smooth marinade.
04 -
Preheat oven to 200°C. Arrange the cooked hocks in a roasting pan. Brush generously with marinade and let rest for 30 to 60 minutes to infuse flavors.
05 -
Pour reserved cooking liquid and any remaining marinade around the hocks in the roasting pan. Cover with foil and roast in the preheated oven for 1 hour. Remove foil and continue roasting for 20 minutes more, basting occasionally, until the skin is crisp and golden brown.
# Extra Tips:
01 -
Serve with mashed potatoes, sharp mustard, and sauerkraut or braised cabbage. Drizzle pan juices over potatoes for enhanced richness.
02 -
Rear hocks yield larger portions, but front hocks may be used for smaller servings. Adjust simmering time as necessary.
03 -
To prepare a beer-infused gravy, thicken pan juices with flour and simmer to preferred consistency.