Entree: Poland – Lesser Poland / Krakow – Golonka (Slow-braised then roasted pork knuckle with crisped skin, traditionally served with mustard, horseradish, and potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Additional 10 min

Total 2 hrs 55 min

Ingredients

- 1 whole pork knuckle (ham hock), bone-in, approx. 2.5 lb (1.1 kg)
- 10 cups (2.4 L) water
- 1 large onion, halved (about 8 oz / 225 g)
- 2 carrots, halved (about 8 oz / 225 g)
- 2 celery stalks, halved (about 4 oz / 115 g)
- 4 garlic cloves, crushed (about 12 g)
- 4 bay leaves
- 10 whole black peppercorns
- 6 allspice berries
- 6 juniper berries (optional)
- 1 tbsp (15 ml) coarse sea salt plus more for finishing
- 1 cup (240 ml) dark beer or extra water (optional, for braising)
- 1 tbsp (15 ml) honey
- 2 tbsp (30 ml) coarse-grain mustard
- 2 tbsp (30 g) unsalted butter, softened (for basting)
- 3 tbsp (45 ml) prepared horseradish or to taste
- 4 tbsp (60 ml) Polish mustard or strong mustard for serving
- 1.5 lb (680 g) small waxy potatoes, peeled and boiled for serving
- Fresh parsley, chopped, for garnish

Instructions

1. Place the pork knuckle in a large stockpot and add water to cover. Add onion, carrots, celery, crushed garlic, bay leaves, peppercorns, allspice, juniper berries, and 1 tbsp coarse sea salt. Add beer if using.
2. Bring to a gentle boil, skim any foam, then reduce heat to a simmer. Cover and simmer gently until the meat is very tender and pulls easily from the bone, about 2 to 2 1/2 hours.
3. Preheat the oven to 400°F (200°C). Remove the knuckle from the poaching liquid and reserve 1 cup (240 ml) of the liquid. Let the knuckle cool slightly; carefully score the skin in a diamond pattern without cutting into the meat.
4. Mix the honey and mustard with the reserved poaching liquid and brush over the knuckle. Place the knuckle on a rimmed baking sheet or roasting pan, skin side up. Dot with the softened butter.
5. Roast in the preheated oven until the skin is deeply browned and crisp, about 30–40 minutes, basting once or twice with pan juices. If necessary, finish under a hot broiler for 2–4 minutes to further crisp the skin—watch closely to avoid burning.
6. Meanwhile, boil the potatoes until tender; drain and set aside. Warm the prepared horseradish and mustard for serving.
7. Let the knuckle rest 10 minutes, then transfer to a platter. Serve with boiled potatoes, coarse-grain mustard, prepared horseradish, and chopped parsley. Slice or pull meat from the bone at the table.