Poznan-Style Polish Pork Hock Recipe [Golonka Po Poznansku] - Polish Foodies (2024)

Pork hocks made with a Poznan flair are tender and juicy. These delicious pork hocks cooked with a fried kapusta kiszona are the perfect winter dish.

The food tastes different in Greater Poland, or so they say. Influenced by neighboring countries of Germany, Austria, and Czechia, Poznanian food is distinctive and different.

Think of dishes from Poznan and the Wielkopolska regions, and the first that come to mind are czernina, kaczka po poznańsku (Poznan style duck), poznańska pyra (potatoes), gęś po poznańsku (Poznan style goose), golabki po poznansku (Poznan style golabki).

Poznan Style Pork Hock or Golonka Po Poznansku is another popular Polish dish from the Greater Poland region that you must try.

How To Make Golonka Po Poznansku

20 minutes of prep and about a few hours of slow cooking are all you need to make these delicious Poznan-style pork hocks.

Step I – Slow Cook The Pork Hocks

Peel the carrots and parsley roots and add to a pot with the pork hocks. Cover with water and add salt and spices. Cook slowly for 1.5 hours.

Step II – Cook The Bacon and Sauerkraut

Dice onion and set aside. Fry the bacon till brown, then add the diced onion and fry with the bacon for 5 minutes.

Drain the sauerkraut and chop it. Add it to the fried onion and bacon and allow to fry for 30 minutes.

Step III – Bake The Pork Hocks

Preheat the oven. Place the fried sauerkraut at the bottom of a baking tray. Grate the parsley root and carrot onto the sauerkraut.Top this with the pork hocks and leftover stock. Bake till the pork hocks turn golden.

Tips for Making Poznan Style Pork Hock – Golonka Po Poznansku

• Make sure you remove any leftover pig hair from the pork hocks before cooking. You can use these tweezers to do it.
• If you want to save some time, add fully cooked bacon to the fried onions.
• Use the front pork hocks if you want individual-sized pieces.
• Sprinkle with chopped parsley and drizzle with olive oil before serving.
• Debone the leftover hocks and store them for use in a salad or to serve with pasta.

FAQs About Making Poznan Style Pork Hock – Golonka Po Poznansku

What Is Golonka?

Pronounced guh-lawn-kuh or guh-lon-ka, golonka is the part of a pig’s foot between the leg and the trotter’s. It’s called pork knuckles or ham hocks in English.

What Other Polish Dishes Are Made With Golonka (Pork Hocks)?

Another Polish dish made with pork hocks aregolonka w piwie.

What Other Dishes Are Made With Sauerkraut?

Other dishes made with sauerkraut are:

• Polish sauerkraut with mushrooms
• Paszteciki sauerkraut pies
• Pierogis
• Schabowy Cutlets
• Kwasnica Soup

Which Pork Hocks Should I Use For Golonka Po Poznansku?

You can use any front or back pork hocks to make the golonka po poznansku. If you want smaller portions to serve individually, buy the front pork hocks.

What Should I Serve Poznan-Style Polish Pork Hock With?

The golonka po poznansku goes really well with these dishes:

• potato salad
• dill pickles
• red cabbage salad
• toasted bread
• Polish potato dumplings

How Do I Store The Leftover Poznan-Style Pork Hocks?

Cover the dish with saran wrap or cling film and store in the refrigerator for 3 to 4 days. Reheat in the oven for 15 to 20 minutes before serving.

If you wish, you can remove the skin and bone from the pork hocks and throw the bones out to save space. Use the stored meat in a wrap or sandwich sometimes.

Poznan-Style Polish Pork Hock Recipe

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