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.

Silesian Pork Knuckle (Golonka śląska)

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

  1. Preheat the oven to 180°C (350°F).
  2. Score the skin of the pork knuckle in a diamond pattern, being careful not to cut into the meat.
  3. Season the pork knuckle with salt, pepper, caraway seeds, and marjoram, rubbing the seasonings into the skin and meat.
  4. Place the quartered onions, crushed garlic, and bay leaves in a roasting pan. Place the seasoned pork knuckle on top.
  5. Pour the chicken or vegetable broth into the roasting pan, covering the pork knuckle about halfway.
  6. Cover the roasting pan with foil and place it in the preheated oven. Roast for 2 hours.
  7. Remove the foil and continue roasting for an additional 1 hour, or until the skin is crispy and the meat is tender.
  8. 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