Polish Knuckles of Pork in Beer (Golonka w Piwie) Recipe

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Polish Knuckles of Pork in Beer (Golonka w Piwie) Recipe

By Barbara Rolek

Eastern European Food Expert

Updated March 31, 2016.

This recipe for Polish Knuckles of Pork in Beer or Golonka w Piwie (goh-LOHN-kah vef PEE-vyeh) is from chef Bogdan Gałązka's "The Cuisine of the Kings of Poland in Malbork Castle" (Multico, 2010). The book is written in both Polish and English in metric measurements and, at this point, is only available online.

A knuckle of pork is the same thing as a ham hock or pork hock. The knuckle / hock is the part of the pig above the foot and ankle but does not include the shank. Knuckles / hocks don't have a lot of meat because they are mostly made up of skin, ligaments, and tendons. But the flavor of the meat that IS there is phenomenal.

Ingredients

• 2 (2-pound/900-g) fresh pork knuckles (hocks)
• Salt and pepper
• 6 garlic cloves
• 10 sage leaves
• Bay leaf
• A few allspice berries
• 3.38 ounces/100 ml oil
• 1.76 ounces/50 g dried mushrooms, soaked overnight
• 2 onions
• 3.5 ounces/100 g coarsely grated carrots
• 2.2 pounds/1 kg sauerkraut
• 3.38 ounces/100 ml beer
• 4 cups/1 liter vegetable stock
• 1.76 ounces/50 g prunes
• 2 teaspoons/5 g cumin
• 1.1 pounds/500 g potatoes
• 1.76 ounces/50 g butter
• .35 ounce/10 g fresh rosemary
• 3.5 ounces/100 g prepared whole-grain mustard
• 3.5 ounces/100 g prepared horseradish
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http://easteuropeanfood.about.com/od/Polish-Fruit-Recipes/r/Polish-Knuckle-of-Pork-in-Beer-Recipe-Golonka-w-Piwie.htm