Pork knuckle, also known as pork hock, is a popular cut of pork in many cuisines, including Polish cuisine. There are several reasons why people enjoy eating pork knuckles, for example, they enjoy its unique flavor, texture, versatility, nutritional value, and cultural significance. Check the recipe for the Polish-style pork knuckle.
History of pork knuckle in Polish cuisine:
Pork knuckle, or “golonka” in Polish, has a long history in Polish cuisine. It is believed to have been a popular dish in Poland for centuries, with references to pork knuckle being found in old Polish cookbooks dating back to the 16th century.
In Poland, pork knuckle is often considered a traditional dish, and it is frequently served during holidays and other special occasions. It is also a popular dish in restaurants and pubs throughout the country, especially in the southern regions of Poland.
One reason for the popularity of pork knuckle in Polish cuisine is that it was historically a very affordable cut of meat, which made it a popular choice among working-class families. Additionally, pork was a staple in Polish cuisine due to the country’s agricultural traditions and abundance of pigs.
Pork knuckle is typically prepared by simmering or roasting the meat for several hours with spices, vegetables, and sometimes beer or other liquids. It is then often served with sauerkraut, potatoes, or other traditional side dishes.
Today, pork knuckle remains a popular dish in Poland and is enjoyed by locals and tourists alike. It is often seen as a symbol of Polish culinary traditions and is frequently featured in Polish cuisine festivals and other cultural events.
- 1 large pork knuckle, about 2-3 pounds
- 2 tablespoons caraway seeds
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 1 bottle of beer, about 12 ounces
- 2 cups of water
- Chopped fresh parsley, for garnish
- Preheat the oven to 350°F.
- Rinse the pork knuckle with cold water and pat it dry with paper towels.
- Mix together the caraway seeds, salt, and black pepper in a small bowl. Rub the spice mixture all over the pork knuckle.
- Heat the olive oil in a casserole dish over medium-high heat. Add the onions and carrots and cook until the vegetables are soft and lightly browned, about 5 minutes.
- Add the minced garlic, bay leaves, and tomato paste to the casserole dish and cook for another minute.
- Sprinkle the flour over the vegetables and stir to combine.
- Pour in the beer and water, stirring to scrape up any browned bits on the bottom of the casserole dish.
- Place the pork knuckle on top of the vegetables and liquid in the casserole dish.
- Cover the casserole dish with a tight-fitting lid and transfer it to the preheated oven.
- Roast the pork knuckle for about 2 hours, or until it is tender and falling off the bone.
- Remove the casserole dish from the oven and let the pork knuckle rest for 10 minutes before serving.
- To serve, transfer the pork knuckle to a platter and spoon the sour cabbage (sauerkraut) and sauce over the top. Sprinkle with chopped fresh parsley, if desired.
Enjoy your delicious Polish pork knuckle!