Kocsonya - Hungarian Pork JellyFrom chriesi 9 years ago
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.
The Cookchriesi Zuerich, CH
The Rating2 people
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
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