Grill & BBQ
Sven's BBQ Golonka from the Grill
Tender pork knuckle with a bold beer, mustard and soy glaze – seasoned overnight, cooked slowly and then caramelised over a hot grill. The meat stays juicy while developing a dark, deeply savoury crust.
Timing
- Preparation: 25 minutes
- Resting time: 24 hours
- Cooking time: 3 hours 30 minutes
- Total time: about 27 hours 55 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 680 kcal
- Protein
- ≈ 64.6 g
- Carbohydrates
- ≈ 16 g
- Fat
- ≈ 35.6 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 tbsp sugar · ≈ 12.0 g
- 4 garlic cloves · ≈ 12.0 g
- a little oil · ≈ 10 g
- 1 tbsp Dijon mustard · ≈ 15.0 g
- 3 tbsp brown sugar · ≈ 36.0 g
- 2 pork knuckles · ≈ 1080 g · Estimated edible amount without bones or shells
- 500 ml beer · ≈ 500 g · Assumed quantity / reference product
Individual missing fat values were supplemented with documented comparable values from Matvaretabellen or BLS; these values are estimates too.
Unspecified frying oil: 10 g assumed per recipe.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- For the pork knuckles:
- 2 pork knuckles
- 2 tbsp salt
- 1 tbsp sugar
- 4 garlic cloves
- 1 tsp black pepper
- 1 tsp herb pepper
- 2 bay leaves
- optional: juniper berries and allspice
- a little oil
- For the glaze:
- 500 ml beer
- 1 tbsp Dijon mustard
- 3 tbsp brown sugar
- 100 ml soy sauce
- 1 tsp herb pepper
- optional: 1 tbsp honey
- optional: 1 garlic clove
Instructions
- Rub the pork knuckles thoroughly with the salt, sugar, garlic and spices.
- Cover and leave in the refrigerator for 24 hours.
- The next day, remove the knuckles from the refrigerator and pat them dry.
- Cook slowly in the oven or over indirect heat on the grill at about 150–160 °C until the meat is tender. Depending on size, this takes roughly 2.5–3.5 hours.
- For the glaze, combine the beer, Dijon mustard, sugar, soy sauce and herb pepper in a saucepan.
- Simmer uncovered until about 60% of the liquid has evaporated and the glaze is thick.
- Prepare the grill for direct heat.
- Place the knuckles on the hot grate and brush them repeatedly with the glaze.
- Turn regularly and continue glazing until the surface is dark, glossy and lightly caramelised.
- Rest for 10 minutes before carving.
