When we were in Lomza, we ate at the Hotel Baranowski across the bridge in Piatnica. My husband had a dish which consisted of pig's knuckle that he cannot stop talking about. I recently made kapusta with spare ribs and the consistency of the meat reminded him of that meal... so tender it literally falls apart. Even though he is Polish, he cannot remember waht this dish is called...can anyone help? Thanks!!
That is it!!!
How can anyone say that does not look yummy - and of course it is all that fat that helps keep the meat so tender while it cooks that long. I did an internet search and came up with several recipes. I would be curious if somebody has a favorite recipe, though...
