Polish Roasted Pork Knuckle: Golonka Pieczona

This traditional Polish dish, Golonka Pieczona, is a flavorful and hearty roasted pork knuckle that is perfect for a special dinner or celebration.

Polish Roasted Pork Knuckle: Golonka Pieczona

Ingredients

  • 1 pork knuckle (about 2 kg)
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon caraway seeds
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Score the skin of the pork knuckle in a crisscross pattern.
  3. Season the pork knuckle with salt, pepper, and caraway seeds, then rub with minced garlic.
  4. Place the chopped onions and bay leaves in a roasting pan, then place the seasoned pork knuckle on top.
  5. Drizzle the vegetable oil over the pork knuckle.
  6. Cover the roasting pan with foil and roast in the preheated oven for 2 hours.
  7. Remove the foil and continue roasting for another hour, or until the pork knuckle is golden and crispy.
  8. Let the roasted pork knuckle rest for 10 minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Oven

Nutritional facts per 1 serving

Calories
450 per serving
Protein
35g
Carbohydrates
5g
Fat
30g

Supplies

Roasting pan Foil

Tools

Knife Cutting board Oven

Serving suggestions

Serve the Golonka Pieczona with mashed potatoes and sauerkraut for a traditional Polish meal.

Tips & tricks

For extra crispy skin, you can increase the oven temperature to 200°C (400°F) for the last 15 minutes of roasting.

Cost

$20