Golonka, or as we have in Ukraine, it is called knuckle - is the upper part of the front of the meat of pork legs. Especially appetizing is baked entirely in honey-mustard sauce with the addition of beer, as is done in our neighboring Poland. Traveling around the country, in every roadside tavern you can try your option cooking this is not diet food: for Wielkopolski on Pomorski, in the Beskid and in sondetski. And even become a member of the 30-day festival dedicated to this product, during which the chefs improvise and experiment, trying to outdo each other in making it.
Hard to believe, but some time ago - Golonka was not known in this country. The founders of this recipe actually were the Germans, who, along with Prussian authorities brought him to Poland. But the Poles it is better not to remind, they consider it their native and the invention may even be offended. We will not contact you to understand the intricacies of these historic and better prepare this simple, but very tasty and satisfying dish.
INGREDIENTS
Pork shank - 2 pcs. (1.5 kg)
Onion - 1 pc.
Carrots - 1 pc.
Celery - 1 pc.
Bay leaf - 2 pcs.
Beer dark - 0.5 l
Mustard - 1 tbsp. l.
Honey - 1 tbsp. l
Salt and pepper to taste
PREPARATION Step by step
1. Shank washed under running water and lightly dried for a towel.
2. Put the pan on the fire with water when boiling, put back the whole onion and carrot, celery, salt and add peppercorn and bay leaf.
3. Immerse in boiling water and cook shank over medium heat for an hour and a half, until the meat is tender, but it should not seethe.
4. Meanwhile, prepare the marinade. To this mix mustard, honey, beer (if desired it can be replaced with soy sauce diluted in water in a proportion of 150 g of soy sauce in 350 g of water to salt in that case not necessary). Add salt to taste, pepper and spices.
5. When the shank decoction, immerse it in the marinade and leave for 5-6 hours (can be left on all night in the fridge).
6. Then send a preheated 200 degree oven for about an hour, and periodically turning spraying marinade.
Eating a knuckle in Polish with the heat-heat with any side dish, but it is traditionally served with pretzels and beer. Bon Appetit!
