Polish Pork Knuckles (Golonka)

Polish Pork Knuckles (Golonka)

6 pork hocks (approx 3-4lbs)

Salt, Pepper, and Granulated Garlic to taste

4 slices of bacon, diced

2 carrots, peeled and grated

1 onion, diced

2 lbs of sauerkraut

3 bay leaves

1 T Caraway Seeds

½ cup Brown Sugar

Season your Pork Hocks (knuckles) to taste with salt, pepper, and granulated garlic, Set aside

In a large sauté pan over medium heat take and brown the diced bacon up

When browned remove the bacon, add the onion and sauté it in the bacon fat until softened and lightly browned, add the sauerkraut and cook for a few minutes giving the kraut a little color

In a baking dish, add the sauerkraut, bay leaves, caraway, and brown sugar and mix well.

Add seasoned Pork Knuckles to pan on top of the kraut

Wrap pan in foil and place in a preheated 325°f oven.

Cook for approx. 2 ½ to 3 hours, until the hocks are tender.

Remove the foil and place the pan under the broiler to brown the knuckles slightly

Serve with your favorite potato side dish and enjoy