U WnukaEst. 1850
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Knuckle of pork roasted on cabbage with bread, Karczma U Wnuka in Zakopane

Main course · Podhale cuisine

Roast pork knuckle on cabbage

Crispy skin, tender meat and braised cabbage, a hearty highlander dish.

Straight from the U Wnuka kitchen

Regional flavours, cooked from scratch

Knuckle of pork roasted on cabbage with bread, Karczma U Wnuka in Zakopane
Knuckle of pork roasted on cabbage with bread, Karczma U Wnuka in Zakopane
Knuckle of pork roasted on cabbage with bread, Karczma U Wnuka in Zakopane

Roasted knuckle of pork · 59 zł

Signature dish

Slow-roasted until the meat falls off the bone

About the dish

The pork knuckle is a dish for those who, after a day in the mountains, are looking for something truly filling. We roast it slowly until the meat turns soft and juicy and the skin golden and crispy. We serve it with braised white cabbage and a slice of bread.

Ingredients

Pork knuckle, braised white cabbage, bread, mustard and horseradish to serve.

Preparation

We roast the knuckle for a long time at a low temperature, until the meat falls off the bone and the skin turns golden. The cabbage is braised separately so it gains a deep, homemade flavour.

Taste and experience

The soft, aromatic meat contrasts with the crispy skin, while the tangy cabbage and sharp mustard with horseradish cut through its richness.

Recommended sides

It tastes best with bread and a mug of cold beer. For a sharper accent we recommend adding horseradish.

Roast pork knuckle on cabbage is one of the most filling dishes of Podhale cuisine, a choice for those who, after a day in the mountains, are looking for something truly hearty. At Karczma U Wnuka in Zakopane, at 8 Kościeliska Street, about 300 metres from Krupówki, we serve it with crispy, golden skin, on braised white cabbage, with a chunk of bread and mustard and horseradish. It is a dish that has enjoyed steady popularity for years among guests looking for a regional, meaty dinner in the atmosphere of an old, wooden inn.

The secret of a good pork knuckle lies in slow roasting. We roast the pork knuckle for a long time at a low temperature, until the meat turns soft and falls off the bone on its own, and the skin takes on a golden colour and its characteristic crispiness. The white cabbage is braised separately so it gains a deep, homemade flavour that balances the richness of the meat. Alongside we serve bread, mustard and horseradish, classic accompaniments that cut through the intensity of the dish and make every bite taste fuller.

The pork knuckle is a dish rooted in traditional, simple cooking, where nothing went to waste and filling meat gave strength for hard work. Today it is above all a feast for meat lovers and one of those dishes that tourists come back to Zakopane for. If you are wondering where to eat a good pork knuckle in Zakopane, in our inn you will find it in its traditional version, prepared without haste. It tastes best with a mug of cold beer, among close ones, at a table in the heart of Zakopane's old town, just a few minutes' walk from Krupówki.

The pork knuckle also fits the atmosphere of a shared table, which is why it is often chosen by larger groups and families visiting Zakopane. If you are planning a gathering in a bigger group, we can prepare the right number of portions when you book, and recommend other signature dishes of Podhale cuisine along the way. It is a dish especially valued in winter, after a day on the slopes, when appetite is at its peak, but it works just as well all year round. Roast pork knuckle on cabbage is proof that a regional inn in the centre of Zakopane can surprise you with more than just oscypek and kwaśnica.

FAQ · Questions and answers

Frequently asked questions

We roast it slowly at a low temperature, until the meat turns soft and falls off the bone and the skin is golden and crispy. The cabbage is braised separately so it gains a deep, homemade flavour.

A portion of pork knuckle is a filling main course for one hungry person. We roast the knuckle whole, on the bone, and serve it on braised cabbage with bread, so after a full day on the trail it satisfies even a very big appetite. Guests with a smaller appetite often share one between them at the table.

Braised white cabbage and bread, plus mustard and horseradish, which cut through the richness of the meat and add intensity. It is a set chosen to balance the richness of the meat and bring out its flavour.

Yes, the skin of the pork knuckle is golden and crispy. We roast it long and slow, so the skin crisps up while the meat inside stays juicy and almost falls off the bone on its own. The contrast between crispy skin and tender meat is the sign of a well-roasted knuckle.

It is a sizeable portion of meat on the bone, which is why the pork knuckle is considered one of the most filling dishes in the inn. It is more than enough as a full dinner for one person.

A roast pork knuckle has crispy skin and a deeper, roasted flavour, while a boiled one is more delicate and softer. We serve the roasted version, on braised cabbage.

The pork knuckle tastes best with braised cabbage, fresh bread, mustard and horseradish, exactly as we serve it in the inn. The sharp accent of horseradish and mustard cuts through the richness of the roasted meat. Many guests also order a mug of cold beer with it.

The pork knuckle is a filling, robust meat dish, and the braised cabbage, mustard and horseradish were chosen precisely to cut through its richness. That is why the dish is filling and robust, yet balanced in flavour.

No, we serve the pork knuckle straight from the menu, with no advance order needed. The exception is larger groups: if you plan to come as a dozen or more people and many of you will choose the knuckle, it is worth letting the staff know by phone, so we can prepare the right number of portions.

At Karczma U Wnuka at 8 Kościeliska Street, about 300 metres from Krupówki. We roast it slowly, in the traditional way, and serve it on braised cabbage with bread, mustard and horseradish.

Try it in person

Come and taste it: Roasted knuckle of pork

We don't take table reservations, just come in. We cook every day from 12:00 to 21:00, at Kościeliska 8, about 300 metres from Krupówki.

Call +48 18 206 41 67See the full menu
Call +48 18 206 41 67