Polish Golonka, Simmered Then Roasted with Beer and Honey

What you need

• 2 pork hocks, about 1 kg (2 lb) each, skin on
• 1 onion, halved
• 2 carrots, peeled and halved
• 2 leaves bay leaves
• 5 allspice berries
• 10 black peppercorns
• 3 tsp salt, 2 tsp for the pot, 1 tsp for the rub
• 4 cloves garlic, peeled
• 1 tsp caraway seeds
• 1/2 tsp ground black pepper
• 80 ml (1/3 cup) lager beer
• 4 tbsp honey

Method

Restated from the original video

1. 1

   Score the skin of the hocks in a crosshatch, cuts 1 cm (1/2 in) apart, cutting through the skin only.

2. 2

   Put the hocks in a large pot with the onion, carrots, bay leaves, allspice, peppercorns and 2 tsp of salt. Cover with cold water.

3. 3

   Bring to a boil, skim off the foam, then lower the heat to a bare simmer.

4. 4

   Simmer partly covered, turning the hocks once, until the meat is very tender but still holds to the bone, about 2 h.

5. 5

   Lift the hocks onto a tray and pat the skin dry. Preheat the oven to 200 °C (400 °F).

6. 6

   Crush the garlic with the caraway seeds, 1 tsp of salt and the ground pepper into a paste, then rub it over the hocks.

7. 7

   Warm the beer and honey in a small pan until the honey dissolves.

8. 8

   Set the hocks in a baking dish and roast for 20 min, then brush with the beer glaze.

9. 9

   Keep roasting and brushing every 10-15 min until the skin is deep golden and crisp, 25-30 min more.

10. 10

    Rest the hocks for 10 min, then serve with the pan juices.

Imported from polishhousewife.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.