Kocsonya - Hungarian Pork Jelly
From chriesi 17 years ago
- 300 minutes to make
- Serves 15
Although in other cultures Pork Jelly is usually an appetizer, cold snack or side dish, in Hungary it is considered a main dish, and we eat it with bread and personally I prefer it with some vinager.
Ingredients
- 4 pork feet shopping list
- 2 pork ears shopping list
- 1 small pork trotters shopping list
- 500 g pork rind shopping list
- 1 pork tenderloin shopping list
- 1 carrot shopping list
- 3 root parsley shopping list
- 2 whole garlic shopping list
- 1 tablespoon pepper corn shopping list
- salt shopping list
How to make it
- Clean and wash meat products and vegetables. Place trotters, rind, ears, feet in a pot of cold water and let it cook. When it is boiling remove the white foam and add veggies and seasoning and cook for 1 hour. After add tenderloin and cook for another 3 hours, but do not cover it anymore. At the end remove the fat swimming on top.
- Separate meat from the broth. Remove all bones and gristle from the meat. Break the meat and skin into chunks, and divide into individual bowls. Fill the bowls to cover the meat. Then allow the whole mixture to cool over night.
People Who Like This Dish 5
- Doffles Nowhere, Us
- guytri Nowhere, Us
- joethejar Lake View, NY
- bluewaterandsand GAFFNEY, SC
- maggiehc Detroit, MI
- chriesi Zuerich, CH
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The Rating
Reviewed by 2 people-
It is one of my favorite foods. What can I say? I am a real Hungarian. We usually eat it in winter and it is a new year party delicacy.
It tastes like cold pork soup, jellied. Garlic is awesome.
as110
in Oshawa loved it
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Oh my goodness, my grandpa ate pig feets. Thanks for the memory! I am giving you the 5 just for him!
bluewaterandsand
in GAFFNEY loved it
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