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