Golonka is among the Polish-German foods. In Germany it is called a Schweinehaxe. Golonka is a portion of a pig's leg prepared together with the bone. This piece of meat is served with sauce and veggies. The hock is in fact the ankle of the pig.
Fresh hocks are standard. Smoked hocks are not standard, however if that's all you can discover, keep in mind to minimize the salt. Golonka is thought about a nationwide meal of Poland and can be prepared in numerous methods.
They are scrumptious served with sauerkraut, boiled dumplings or potatoes, and rye bread, spicy mustard and cold beer. Golonka is generally sold currently cured and in some cases smoked, then utilized in basic meals, for instance in Berlin served with pease pudding. In Germany, Golonka is really typically served with boiled or mashed potatoes or sauerkraut, and with mustard.
� 1 bay leaf
� 4 large fresh or smoked pork / ham hocks
� 1 large peeled and quartered onion
� 1 piece peeled parsnip
� 1 rib celery
� 1 tablespoon salt (less if using smoked hocks)
� 6 peppercorns
� 2 juniper berries
� 1 large peeled carrot
� 2 cloves minced garlic
� 1 tablesoon chopped fresh parsley
� 1 teaspoon caraway seeds
Glaze
� 2 to 4 tablespoons honey
� 1/2 to 1 can beer
� 2 tablespoons cooking liquid
2. Wash and put hocks in a big lidded Dutch oven or pot.
3. Include enough water to cover by numerous inches.
4. Give a boil, skimming any foam that increases to the surface area.
5. Include salt, bay leaf, peppercorns, juniper berries (if utilizing), carrot, onion, parsnip, celery, parsley, garlic and caraway (if utilizing), and bring back to the boil.
6. Minimize heat to a simmer, cook and cover 1 1/2 to 3 hours or up until meat is practically falling off the bones.
7. Heat oven to 375 degrees.
8. Get rid of hocks from pot and transfer to a baking pan with sides that simply accommodate the meat.
9. You desire them to be virtually touching.
10. In a little pan, include beer and honey and a couple of tablespoons cooking liquid.
11. Heat till honey has actually liquefied.
12. Pour mix over ham hocks and bake 30-45 minutes, basting sometimes, up until meat is totally tender and glazed.
They are scrumptious served with sauerkraut, boiled dumplings or potatoes, and rye bread, spicy mustard and cold beer. Golonka is generally sold currently cured and in some cases smoked, then utilized in basic meals, for instance in Berlin served with pease pudding. In Germany, Golonka is really typically served with boiled or mashed potatoes or sauerkraut, and with mustard.
Ingredients
Hocks� 1 bay leaf
� 4 large fresh or smoked pork / ham hocks
� 1 large peeled and quartered onion
� 1 piece peeled parsnip
� 1 rib celery
� 1 tablespoon salt (less if using smoked hocks)
� 6 peppercorns
� 2 juniper berries
� 1 large peeled carrot
� 2 cloves minced garlic
� 1 tablesoon chopped fresh parsley
� 1 teaspoon caraway seeds
Glaze
� 2 to 4 tablespoons honey
� 1/2 to 1 can beer
� 2 tablespoons cooking liquid
Directions
1. Singe off any hair on hocks over an open flame.2. Wash and put hocks in a big lidded Dutch oven or pot.
3. Include enough water to cover by numerous inches.
4. Give a boil, skimming any foam that increases to the surface area.
5. Include salt, bay leaf, peppercorns, juniper berries (if utilizing), carrot, onion, parsnip, celery, parsley, garlic and caraway (if utilizing), and bring back to the boil.
6. Minimize heat to a simmer, cook and cover 1 1/2 to 3 hours or up until meat is practically falling off the bones.
7. Heat oven to 375 degrees.
8. Get rid of hocks from pot and transfer to a baking pan with sides that simply accommodate the meat.
9. You desire them to be virtually touching.
10. In a little pan, include beer and honey and a couple of tablespoons cooking liquid.
11. Heat till honey has actually liquefied.
12. Pour mix over ham hocks and bake 30-45 minutes, basting sometimes, up until meat is totally tender and glazed.