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Pork hock (Golonka) with beer-honey glaze

Pork hock (Golonka) with beer-honey glaze
Compiled by Dorota and Dominik Denysiewicz

Golonka (Pork hock) is considered a national dish of Poland and can be prepared in many ways.


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



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



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