About this dish
A slow-braised pork knuckle, tender and falling off the bone, served with sauerkraut and mustard.
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Ingredients
🐖1 pork knuckle
🍺1 cup beer
🥬Sauerkraut, for serving
🌭Mustard, for serving
Method
Serves 41
Simmer the pork knuckle in water with aromatics for a couple of hours until tender.2
Transfer to a roasting pan, baste with beer, and roast until the skin is crisp.3
Baste occasionally while roasting.4
Serve with sauerkraut, mustard, and bread.✓ What Makes it Authentic
Gołonka is a hearty traditional Polish dish, especially popular in beer halls, valued for its rich, gelatinous meat.
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