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Poznan-Style Polish Pork Hock Recipe [Golonka Po Poznansku]

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golonka po poznańsku.
Golonka po poznańsku: A hearty winter dish!

Pork hocks made with a Poznan flair are tender and juicy. These delicious pork hocks cooked with a fried kapusta kiszona are the perfect winter dish. 

The food tastes different in Greater Poland, or so they say. Influenced by neighboring countries of Germany, Austria, and Czechia, Poznanian food is distinctive and different.

Think of dishes from Poznan and the Wielkopolska regions, and the first that come to mind are czernina, kaczka po poznańsku (Poznan style duck), poznańska pyra (potatoes), gęś po poznańsku (Poznan style goose), golabki po poznansku (Poznan style golabki). 

Poznan Style Pork Hock or Golonka Po Poznansku is another popular Polish dish from the Greater Poland region that you must try. 

How To Make Golonka Po Poznansku

20 minutes of prep and about a few hours of slow cooking are all you need to make these delicious Poznan-style pork hocks.

Step I – Slow Cook The Pork Hocks

Peel the carrots and parsley roots and add to a pot with the pork hocks. Cover with water and add salt and spices. Cook slowly for 1.5 hours.

Pork hocks and veggies in a glass dish.
Boiled pock hocks

Step II – Cook The Bacon and Sauerkraut

Dice onion and set aside. Fry the bacon till brown, then add the diced onion and fry with the bacon for 5 minutes.

Fried bacon.
Fried bacon

Drain the sauerkraut and chop it. Add it to the fried onion and bacon and allow to fry for 30 minutes. 

Kapusta kiszona or sauerkraut.
Add sauerkraut and fry

Step III – Bake The Pork Hocks

Preheat the oven. Place the fried sauerkraut at the bottom of a baking tray. Grate the parsley root and carrot onto the sauerkraut. Top this with the pork hocks and leftover stock. Bake till the pork hocks turn golden.

Kapusta kiszona and boiled hocks.
Kapusta kiszona and boiled hocks
Pork hocks baked with kapusta kiszona.
Poznan-style pork hocks baked with kapusta kiszona

Tips for Making Poznan Style Pork Hock – Golonka Po Poznansku

  • Make sure you remove any leftover pig hair from the pork hocks before cooking. You can use these tweezers to do it. 
  • If you want to save some time, add fully cooked bacon to the fried onions. 
  • Use the front pork hocks if you want individual-sized pieces.
  • Sprinkle with chopped parsley and drizzle with olive oil before serving. 
  • Debone the leftover hocks and store them for use in a salad or to serve with pasta.
golonka po poznańsku.
Golonka po poznańsku: A hearty winter dish!

FAQs About Making Poznan Style Pork Hock – Golonka Po Poznansku

What Is Golonka?

Pronounced guh-lawn-kuh or guh-lon-ka, golonka is the part of a pig’s foot between the leg and the trotter’s. It’s called pork knuckles or ham hocks in English. 

What Other Polish Dishes Are Made With Golonka (Pork Hocks)?

Another Polish dish made with pork hocks are golonka w piwie.

What Other Dishes Are Made With Sauerkraut?

Other dishes made with sauerkraut are:

Which Pork Hocks Should I Use For Golonka Po Poznansku?

You can use any front or back pork hocks to make the golonka po poznansku. If you want smaller portions to serve individually, buy the front pork hocks.

What Should I Serve Poznan-Style Polish Pork Hock With?

The golonka po poznansku goes really well with these dishes:

How Do I Store The Leftover Poznan-Style Pork Hocks?

Cover the dish with saran wrap or cling film and store in the refrigerator for 3 to 4 days. Reheat in the oven for 15 to 20 minutes before serving. 

If you wish, you can remove the skin and bone from the pork hocks and throw the bones out to save space. Use the stored meat in a wrap or sandwich sometimes.  

Poznan-Style Polish Pork Hock Recipe

Yield: 3

Poznan-Style Polish Pork Hock Recipe

golonka po poznańsku.

Pork hocks made with a Poznan flair are tender and juicy. These delicious pork hocks cooked with a fried sauerkraut kapusta kiszona are the perfect winter dish. 

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes


  • 3 pork hocks
  • 1 carrot
  • 1 parsley root / parsnip
  • 9 oz (250g) of diced bacon
  • 1 onion
  • 2.2 lbs (1kg) of sauerkraut
  • 3 bay leaves
  • 3 allspice berries
  • 1 tbsp of dried marjoram
  • 2 tbsps of salt


  1. Peel a carrot and parsley root.
  2. Cover the pork hocks and veggies with water.
  3. Add bay leaves, allspice berries, marjoram, and salt.
  4. Cook slowly for 1.5 hours.
  5. In the meantime, peel and dice an onion.
  6. Fry bacon. When it changes the color to brownish, add diced onion and fry it together for about 5 minutes.
  7. Drain and chop the sauerkraut. Add it to fried bacon and onion and fry for about 30 minutes.
  8. Preheat the oven to 356°F (180°C).
  9. Place the fried sauerkraut on the bottom of the heat-resistant dish.
  10. Grate cooked carrot and parsley root and place them onto the sauerkraut.
  11. Add cooked pork hocks and the water (stock) left from cooking.
  12. Bake for about 20-30 minutes until the pork hocks change the color to golden.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 455Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 109mgSodium: 5985mgCarbohydrates: 22gFiber: 8gSugar: 8gProtein: 37g

These data are indicative and calculated by Nutritionix

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