Scipeáil chuig ábhar

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.


Ingredients

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

 


Directions

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

 
 

 


Cláraigh dár nuachtlitir

Coinnigh suas chun dáta

Receive updates on the latest exhibitions