Golonka W Piwie is a tasty Polish dish of pork knuckles and veggies that are slow-cooked for hours and then baked with Polish beer. This dairy-free recipe is just perfect for a deliciously rich dinner!
What is Golonka?
Golonka is the Polish word for pork knuckles or ham hocks. It’s pronounced guh-lawn-kuh or guh-lon-ka.
And of course, Golonka w Piwie means pork knuckles with beer! This rich and heartwarming dish is often eaten in the cooler winter months in Poland.
See also my Polish Poznan-style pork hock recipe.
Which Part Of The Pig Is A Pork Knuckle?
A pork knuckle, hough, or ham hock is the part of the pig’s foot between the trotters and the leg. This joint of the foot connects the ham section where the tibia and fibula are located to the metatarsals and is called golonka in Poland.
Some people don’t like golonka because the meat is sometimes hairy. Before cooking, you need to cut off the hair or simply burn its surface.
Do People Really Eat Ham Hocks or Golonka?
Yes, ham hocks or golonka are considered a delicacy in many cultures. You’ll find many dishes made from pork knuckles, but the best ones always involve roasting, braising, or baking.
The pork knuckle or golonka mostly consists of skin, fat, cartilage, and bone with a bit of meat. Although the pork hock weighs anywhere between 750 gms to 1.5 kg each, it’s best to allow for one golonka per person when purchasing the pork knuckles. And always cook extra for the next day!
When slow-cooked like this, the Golonka meat becomes tender and the skin becomes a nice crispy brown. Served with the veggies that have been cooked in the same broth, or with some bread!
In Poland, many people eat golonka before the party or the wedding. Why? Because it’s believed that eating fatty food will make you be able to drink more vodka without feeling dizzy.
Golonka is also a favorite food of truck drivers who like eating one hearty meal during their breaks.
Tips For Cooking The Best Golonka W Piwie – Polish Pork Knuckles
- Remove any leftover pig hair from the pork knuckles before cooking.
- You can use any beer, but dark beers work the best.
- There’s no alcohol in the food, it disappears in the process of cooking.
- You can use any pork knuckles, front or back. Use the front pork knuckles if you want smaller portions.
- Serve with the cooked veggies and a glass of beer!
- Sprinkle with chopped parsley or coriander before serving.
Important Questions About Making Golonka W Piwie – Polish Pork Knuckles
I Don’t Drink Alcohol. Can I Replace The Beer With Anything Else?
If you don’t drink beer, you can replace it with pork broth that’s made while cooking the pork knuckles. You can also use this pork broth to make the Polish Sorrel Soup.
How Do I Store The Leftover Pork Knuckles?
Cover the dish with aluminum foil, cling film, or saran wrap 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 debone the pork knuckle and store the skin and meat in an air-tight container. This meat can be used in a wrap or salad later.
I See Other Recipes Using Honey. Do I Need To?
Honey sweetens the dish, but it’s not a necessity. The beer added while baking has the same effect while not making it too sweet.
I Cannot Find marjoram. What Can I Use Instead?
You can replace dried marjoram with dried oregano. But since oregano has a stronger flavor, reduce the quantity by half.
What Should I Serve The Golonka W Piwie With?
The golonka w piwie goes really well with these dishes:
Polish Pork Knuckle Recipe
- 6-7 pork knuckles
- 3 carrots
- 1 celery root
- 2 onions
- 7 allspice berries
- 5 bay leaves
- 1 tbsp of dried marjoram
- 1 tbsp of salt
- 1 tsp of black pepper
- 2 tbsps of oil
- 2 cups of beer
- Cover the pork knuckles with cold water, add allspice berries, dried marjoram, and bay leaves. Cook slowly for about 3-5 hours until pork knuckles are soft.
- In the meantime, peel the carrot, celery root, and onions.
- Grate the carrot and celery root. Cut onions into half moons.
- Mix the veggies with salt, pepper, and oil.
- Take off the cooked pork knuckles from the water. Don't pour out the broth! It's a perfect base for any Polish soup, such as krupnik, white bortsch, or Polish sorrel soup.
- Preheat the oven to 356°F (180°C).
- Place pork knuckles into the heat-resistant vessel. Add veggies and beer.
- Bake in the oven for about 1 hour.
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- Glass heat-resistant oven dish - Naczynie żaroodporne szklane
- Pork knuckle - Golonka wieprzowa
- Carrot Organic - Marchewka
- Celery Root Organic - Seler Korzeń
- Yellow Conventional - Cebula
- Allspice Whole - Ziele Angielskie
- Bay Leaf - Liść Laurowy
- Dried Marjoram - Majeranek
- Ground Black Pepper - Pieprz czarny
- Iodized Table Salt - Sól
- Rapeseed Oil - Olej Rzepakowy
Amount Per Serving: Calories: 359Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 87mgSodium: 1255mgCarbohydrates: 14gFiber: 3gSugar: 4gProtein: 28g
These data are indicative and calculated by Nutritionix
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