Golonka Pieczona

Name: Golonka Pieczona
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 hocks fresh pork hock (shank), scrubbed; 6 cups water; 1 medium yellow onion, quartered; 2 medium carrot, chopped; 2 bay leaves; 4 berries whole allspice berries; 1/4 cup Dijon mustard; 2 tbsp honey; 4 cloves garlic, minced; 2 tsp dried marjoram; 2 tsp sweet paprika; 1 tsp kosher salt; 1/2 tsp ground black pepper

170 minMediumServes 4620 cal/serving

PolishDinnerStovetop and OvenStandardDairy-FreeEgg-FreeNut-FreeSoy-Free

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Ingredients

2 hocks fresh pork hock (shank), scrubbed
6 cups water
1 medium yellow onion, quartered
2 medium carrot, chopped
2 bay leaves
4 berries whole allspice berries
1/4 cup Dijon mustard
2 tbsp honey
4 cloves garlic, minced
2 tsp dried marjoram
2 tsp sweet paprika
1 tsp kosher salt
1/2 tsp ground black pepper

Instructions

1

Put 2 hocks scrubbed fresh pork hock (shank) in a large pot with 6 cups water, 1 medium quartered yellow onion, 2 medium chopped carrot, 2 bay leaves, and 4 berries whole allspice berries. Bring to a boil, skim off the foam, then cover and simmer for 90 minutes, until the meat is tender.
2

Heat the oven to 425°F. Drain the hocks and pat them dry with paper towels.
3

Whisk 1/4 cup Dijon mustard, 2 tbsp honey, 4 cloves minced garlic, 2 tsp dried marjoram, 2 tsp sweet paprika, 1 tsp kosher salt, and 1/2 tsp ground black pepper in a small bowl.
4

Set the hocks on a sheet pan, skin side up. Brush them generously with the glaze.
5

Roast 40 to 50 minutes, brushing with the glaze every 15 minutes, until the skin is crisp and deeply browned. Check the thickest part with an instant-read thermometer; it should read 190°F.
6

Rest the hocks for 10 minutes, then serve hot with the pan juices spooned over.

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Questions

What is Golonka Pieczona?

Polish roasted pork knuckle, simmered first with onion, carrot, and allspice until tender, then roasted with a mustard, honey, and garlic glaze until the skin is crisp. It is a centerpiece of Polish feasts and beer halls. This reference files it under Polish dinner: made on the stovetop and in the oven, rated medium and about 170 minutes start to finish.

What temperature do I cook Golonka Pieczona at?

For Golonka Pieczona, the oven is set to 425 F (about 220 C) in step 2. The longest stretch at that heat is 50 minutes, in step 5. The target internal temperature is 190 F (about 90 C), given in step 5. A probe thermometer removes the guesswork.

Why rest the meat in Golonka Pieczona?

Step 6 reads: "Rest the hocks for 10 minutes, then serve hot with the pan juices spooned over." Heat drives the juices toward the center. The rest in step 6 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What equipment do I need for Golonka Pieczona?

Beyond a knife and a board, the method uses a probe thermometer (step 5) and a sheet pan (step 4).

Is there a substitute for allspice in Golonka Pieczona?

The entry for Golonka Pieczona calls for 4 berries whole allspice berries. In its place: Equal parts ground cinnamon, nutmeg and clove.

Serve it with

Kopytka side
Sałatka Jarzynowa salad
Szarlotka dessert

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