Golanka (or pork knuckles / ham hocks) are basically the ankle of the pig. Many would consider them one of the national dishes of Poland.
Golanka can be cooked in a saucepan, roasted in an oven, or a combination of saucepan and oven. Here’s how our family have always cooked Golanka / Ham Hock. It’s a favourite dish of our five year old son who given the choice would eat nothing but golanka and kiełbasy (sausages)!
2 small 1kg ham hocks
6 juniper berries
1 large carrot, sliced
1 onion, quartered
2 celery sticks, chopped
2 bay leaves
A handful of parsley stalks, chopped
Soak the Golonka (hocks) in water for 12 hours. Change the water. Soak for a further 12 hours, rinse again, and drain. Put the hocks in a large saucepan. Cover with water. Add the rest of the ingredients and bring to the boil. Reduce to a simmer and cook gently for about 3 hours. Top up water as needed. When cooked the meat should be almost falling off the bone. Serve with sauerkraut and mustard.