February 29, 2008

Kocsonya - Hungarian Pork Jelly

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 vinegar.

4 pork feet
2 pork ears
1 small pork trotters
500 g pork rind
1 pork tenderloin
1 carrot
3 root parsley
2 whole garlic
1 tablespoon pepper corn

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.

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