Golonka (Polish Braised Pork Knuckle)

Ingredients

• 2 pork knuckles (about 1.2kg total)
• 4 cloves garlic, 2 crushed and 2 sliced
• Salt and pepper, to taste
• 500ml beer
• 500ml water
• 2 onions, halved
• 2 carrots, chunked
• 2 bay leaves
• 6 allspice berries
• 1 tbsp dried marjoram
• 1 tsp caraway seeds
• 2 tbsp honey
• 1 tbsp mustard

Before you cook

• Rub the pork knuckles all over with the crushed garlic, salt, and pepper.
• Let the knuckles sit at room temperature for 20 minutes.

Steps

1. Heat a large heavy pot over medium-high heat.
2. Brown the knuckles on all sides, about 8 minutes total.
3. Add the beer, water, onions, carrots, bay leaves, allspice, marjoram, and caraway.
4. Bring to a simmer, cover, and lower the heat.
5. Braise for 2.5 to 3 hours until the meat is falling-tender.
6. Lift the knuckles out onto a roasting tray and strain the braising liquid into a saucepan.
7. Simmer the strained liquid over high heat for 10 minutes until reduced by half.
8. Whisk the honey and mustard into the reduced liquid.
9. Brush the glaze over the skin of the knuckles.
10. Roast at 220°C (425°F) for 20 minutes, brushing with more glaze halfway through, until the skin is crisp and dark.
11. Serve with sauerkraut, horseradish, and mustard.