Pork Knuckle Eisbein appears as a signature dish in 1 Poland cities. See each city's local variant and where to eat it.
Eisbein (Pork knuckle) · Gdańsk
Slow-braised pork shank, often poached in dark beer then crisped under the salamander, served with sauerkraut, mustard and a pile of mashed potatoes.
Eisbein arrived in Gdańsk with the German Hanseatic merchants during the late medieval period and survived through the Free City era between 1920 and 1939. Kubicki opened in 1918 and has refused to alter its eisbein recipe since; the dish is the room's century-long signature and the most-photographed plate on the menu. The brine cure runs 48 hours, the slow boil another four, and the finishing roast adds a crisp top. Served whole with sauerkraut, mashed peas and a dollop of mustard.
Where to eat in Gdańsk:
- Restauracja Kubicki
- Goldwasser
- Brovarnia