Silesian Pork Knuckle (Golonka śląska)
Golonka śląska, or Silesian Pork Knuckle, is a traditional dish from the Silesian region of Poland. This hearty and flavorful recipe is a staple of Silesian cuisine, perfect for a comforting family meal or a festive gathering.
Ingredients
- 1 Silesian pork knuckle (about 2 kg)
- 2 onions, peeled and quartered
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 tablespoon caraway seeds
- 1 tablespoon marjoram
- Salt and pepper to taste
- 1 liter chicken or vegetable broth
Instructions
- Preheat the oven to 180°C (350°F).
- Score the skin of the pork knuckle in a diamond pattern, being careful not to cut into the meat.
- Season the pork knuckle with salt, pepper, caraway seeds, and marjoram, rubbing the seasonings into the skin and meat.
- Place the quartered onions, crushed garlic, and bay leaves in a roasting pan. Place the seasoned pork knuckle on top.
- Pour the chicken or vegetable broth into the roasting pan, covering the pork knuckle about halfway.
- Cover the roasting pan with foil and place it in the preheated oven. Roast for 2 hours.
- Remove the foil and continue roasting for an additional 1 hour, or until the skin is crispy and the meat is tender.
- Once cooked, remove the pork knuckle from the oven and let it 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
- 10g
- Fat
- 30g
Supplies
Roasting pan Foil
Tools
Knife Cutting board Oven
Serving suggestions
Serving suggestions: Golonka śląska is traditionally served with mashed potatoes, sauerkraut, and mustard.
Tips & tricks
Tips: For extra crispy skin, you can increase the oven temperature to 220°C (425°F) for the last 15-20 minutes of cooking.
Cost
$15