Kocsonya (Hungarian Pork Jelly)
Kocsonya is a dish deeply rooted in Hungarian tradition, especially present on festive tables. To prepare it, meats such as pork, chicken, or even beef are cooked for a long time until they become completely tender, and a jelly forms from the meat. Kocsonya is not only delicious but also extremely rich in nutrients, as the collagen found in the meats dissolves into the dish, giving it a unique, gelatinous texture. Kocsonya is traditionally flavored with garlic, vinegar, and various spices, and is often consumed cold. The dish is a typical winter delicacy that the whole family can enjoy.
Kocsonya is considered one of the outstanding dishes of Hungarian cuisine, an indispensable part of Easter or New Year's Eve dinners.
Ingredients for this recipe
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Preparation Steps
1
Clean the pigs' feet and pork knuckle thoroughly, then place them in a large pot.
2
Add the peeled and chopped vegetables (carrots, parsnip, onions, and garlic), bay leaves, black peppercorns, and salt.
3
Pour in the water and bring to a simmer over medium heat. Once it starts simmering, skim off any foam that rises to the surface.
4
Reduce the heat to low and simmer for 4-5 hours, or until the meat is very tender and almost falling off the bones.
5
Remove the meat and vegetables from the pot and strain the broth. Arrange the meat and vegetables in serving plates or bowls.
6
Pour the strained broth over the meat and vegetables. Let it cool, then refrigerate until the Kocsonya is completely set.
7
Serve cold with fresh bread and horseradish in vinegar.
