Dinner · 180 min · polish

Golonka

A Polish dinner built around pork knuckle and onion — on the table in 180 minutes. The macros do the talking: 88g protein, 18g carbs, and 28g fat in every 729-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Pork knuckle
• 2 Onion
• 2 Carrots
• 6 cloves Garlic
• 2 cups Beer
• 3 Bay leaf
• 1/4 cup Mustard
• 1/4 cup Horseradish

Steps

1. Simmer the knuckle with onion, carrots, bay, and garlic 2 hours until the meat loosens from the bone.
2. Rub with mustard and roast at 425 degrees 30 minutes, basting with beer, until the skin crackles.
3. The skin should shatter; the meat should fall apart.
4. Rest 10 minutes before carving — the juices need to settle.
5. Serve with horseradish, mustard, and sauerkraut; bread is mandatory for the drippings.
6. Golonka is a two-beer commitment; plan accordingly.

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