Golonka

The name golonka refers to the pork hock, or pork knuckle, which is usually seared and slowly cooked until tender. Alternatively, it can also be grilled or braised in the oven. The dish comes in many regional varities, which may include fresh or smoked golonka, with the former being a more traditional choice. It is usually served whole, on the bone, alongside boiled potatoes, cabbage, a variety of cooked vegetables, and horseradish or mustard sauce. This traditional dish is often compared to a similar delicacy eaten in Germany, known as Eisbain or Schweinshaxe. Although it is believed that golonka was influenced by this German version, it has become an integral part of Polish cuisine, with many distinctive regional variations such as honey and beer glazed golonka w piwie or the variety from Rudka that is stuffed with mushrooms. Golonka is often served at weddings and other special occasions. It is also a staple in traditional Polish restaurants.