📍 Where this dish comes from: Silesia (Śląsk)
Discover the history of this region →
Discover the history of this region →
Golonka — braised pork hock, often finished with a crisp roasted skin — is a beloved dish at Polish beer halls and family gatherings alike, traditionally served with sauerkraut and mustard. It takes time more than effort, the hock needing a long, slow braise to become properly tender.
What You’ll Need
Servings: 4 servings
Calories: 520kcal
Ingredients
- 2 pork hocks about 1.5 lbs each
- 1 onion quartered
- 3 cloves garlic smashed
- 2 bay leaves
- 1 tbsp caraway seeds
- 8 black peppercorns
- 4 cups pork or chicken broth
- 2 cups sauerkraut for serving
- Whole grain mustard for serving
- Salt to taste
Instructions
- Place pork hocks in a large pot with onion, garlic, bay leaves, caraway, and peppercorns.
- Add broth, adding water if needed to fully submerge the hocks.
- Bring to a boil, then reduce heat and simmer covered 2 hours to 2 hours 30 minutes until the meat is very tender and nearly falling off the bone.
- Remove hocks and pat the skin dry.
- For crisp skin, place under a hot broiler 5–8 minutes, watching closely, until deeply golden and crackling.
- Season with salt and serve with sauerkraut and mustard on the side.
Nutrition
Serving: 1serving | Calories: 520kcal | Protein: 38g | Fat: 38g | Fiber: 1g
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Health Benefits
- A rich source of protein and collagen, supportive of joint health.
- Sauerkraut, served alongside, provides beneficial probiotic compounds.
- A traditional dish that’s naturally low in carbohydrate as prepared.
Pairs Well With
- Polish Kapusta Kiszona, Braised Sauerkraut
- Polish Mizeria, Cucumber & Sour Cream Salad