Golonka recipe?

[sdb]

Hi all.
I just got back from a short trip to Poland, where I had Golonka, which was pork shank boiled in beer and braised. It was fantastic, but I cant find any recipes for it. The only ones I've found are boiled in regular water and not braised or cooked in an oven at all, which sounds a bit bland for my taste. Does anyone have a recipe I can use?

[rdywenur]

Your right all recipes call for it to be boiled. Golonka or pork hocks or pork shanks are a Bavarian dish also. Maybe you can try that route. Or try posting your question to Ask our Man in Warsaw. (just enter that phrase and Google it) The guy wrote a great cookbook " Polish Heritage Cookery" and answers questions on this blog. Maybe if you also mention the restaurant it will help him and maybe they wil give out the recipe. Good Luck in the meantime I found this:





PORK HOCKS AND SAUERKRAUT
(GOLONKA W KAPUSCIE)

Wash and rinse 4 pork hocks (allowing 1 per person). Place in pot and scald with boiling water to cover. Add 1 tsp. salt, bring to gentle boil and skim off scum until no more forms.

Add:
1 portion diced soup vegetables (carrots, celery, parsley root, onion)
5 peppercorns
2 whole cloves garlic
1 bay leaf
Reduce heat and cook covered 90 minutes.

In a separate pan combine and cook for 1 hour:
1 quart drained, rinsed sauerkraut
3 cups boiling water

Transfer half the sauerkraut, drained, to roasting pan or large casserole, place the hocks on top of it, smother them with remaining sauerkraut, add 2 cups hock stock.

Bake covered in 350 degree F oven 1 hour or until meat is very tender. Thicken sauerkraut with several tsp flour if desired.

Note: I suggest you buy the dumplings at the German delicatessen and add them as you suggested to the recipe.

[hollister]

This is close to Chris's recipe, but perhaps worth a try

Fresh Pork Shank German-Style

2 fresh pork shanks, about 3-4 pounds total
Salt and freshly ground black pepper, to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 32-oz. packaged refrigerated sauerkraut, rinsed and drained well.
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 bay leaf
2 teaspoons Dijon-style mustard
2 tablespoons brown sugar
4 ounces beer, room temperature

Cooking Directions
Season shanks with salt and pepper, set aside. In large Dutch oven or pot sauté bacon to render fat, stir in onion and cook and stir until onion is tender but not brown; push to one side of pan. Add shanks and brown on all sides, about 15 minutes, turning occasionally. Meanwhile, in large bowl stir together drained sauerkraut and remaining ingredients. Remove shanks, place sauerkraut mixture on bottom of pan, return shanks on top of kraut, drizzle beer over all. Cover and place in 350 degrees F. oven for 2-2 1/2 hours, until shanks are very tender.
Serves 4.

Now, you have to tell us about your trip to Poland!

Were you in Warsaw by any chance when you had your Golonka?

[jimpres]

sounds like a good preliminary to bigos. Works for me.

[joyce]

Thanks for the recipe of the fresh pork shank-german style.
I bought ham hocks one day-was gonna make a pot of beans with
one of them, then put them in the deep freezer and forgot about them.
Found them the other day, but made the beans without the hocks.
But this recipe gives me a good excuse to buy more saurkraut (kapusta)
and drive husband wild with beautiful smells from the kitchen.

[george]

Trivia question. Does anybody know who Arlene Golonka was? Clue. Older sitcom.

[rdywenur]

The only Arlene I know on TV was Arlene Francis. TV star but forgot what.

[jimpres]

Arlene Golonka (Born January 23, 1939 in Chicago, Illinois) is an American actress. She is perhaps best known for playing Millie Swanson on the television comedies The Andy Griffith Show and Mayberry R.F.D., and often portrayed bubbly, eccentric blondes in supporting character roles on stage, film, and television.

[george]

Give Jim a cigar ( even though you googled it Jim )

[Jaga]

How many of you tried to prepare golonka home? I know it is delicious but I have to admit, I never tried to prepare it myself

[jimpres]

Here is a recipe from Rob Strybel,
Golonka w Kapuscie (pork hocks in sauerkraut):
2.2 lb, 1kg sauerkraut
4 pork hocks singed
veggies *
1 bayleaf
several grains of pepper
allspice
juniper
1 T salt
Water to cover
2 onions coarsely chopped
1 T fat heaping
1/2 tsp caraway (optional)

* veggies

Drain 2.2 lbs sauerkraut and (if it is on the quite sour side like Silver Floss) rinse in sieve under running water before squeezing dry. Those who don't like the long stringy strands of sauerkraut may chop it coarsely. Place 4 (singed over flame to remove any hair if still attached) and washed pork hocks in pot, add soup veggies*, bayleaf, several grains pepper, allspice and juniper and 1 T salt, add water to more than cover and cook 1 hr from the time boiling starts. Meanwhile, lightly brown 2 coarsely chopped onions in a heaping T fat (lard, fatback or bacon drippings) in Dutch oven or similar pan with lid, add sauerkraut, par-cooked hocks and 2 c strained hock stock. Add 1/2 t caraway (optional). Cook on low covered about 2 hrs (turning meat over occasionally and rearranging kraut) until meat is fork tender. Serve with rye bread and/or yellow pea purée, vodka or beer.
Smacznego!
Rob
* soup veggies may be any or all of the following you like or have on hand: carrot, leek, parsnip or parsley root, onion, Savoy (wrinkly) cabbage or turnip.


carrots, leeks, parsnips, parsley root, onion, Savoy (wrinkly) cabbage or turnip.