Hungarian Pork Jelly (Kocsonya)

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat and cost-effective.

pork skin

🥗Healthier: turkey skin

💰Cheaper: gelatin sheets

Turkey skin is leaner and gelatin sheets are more accessible.

Put the pork parts and meat into a very large pot. Pour enough water over to cover everything.

Cook it on very low heat, just simmer with gentle bubbling, not rolling boil!

Meanwhile, peel the carrots and parsley roots and cut them in half. Peel the onion and all the garlic cloves too. Leave the onion whole, but cut the garlic cloves in half.

Back to the nicely simmering soup. To get a clear broth, skim off most of the scum.

Add 1 tbsp of salt (or more to taste), garlic cloves, onion, black peppercorns and the vinegar.

Stir a little, then continue to cook on very low heat, uncovered, for about 3 – 4 hours.

When the meat is almost done and starts to separate from the bones, add the carrots and parsley roots.

Cook on low heat for another 1 – 1 ½ hours.

When the meat is soft and almost fall off the bones, take out the vegetables and carefully remove all of the meat too.

Using a fine sieve, strain the soup. You'll see there is lots of fat on the surface. Let the broth cool a little (but don't let it become jelly), so removing the fat will be easier.

While the broth is cooling, separate the meat from the bones and tear/cut it into bite-sized pieces.

Slice the carrots (not too thinly).

Now, spoon off the fat from the surface of the lightly cooled broth.

Get ready 8-10 individual bowls (it's up to you what size you prefer).

First, place the chopped meat and fatty parts (if using) into the bowls, then arrange the carrot slices on top.

Carefully ladle the broth over – be sure that the liquid fully covers the meat!

Put the bowl into the fridge /or other cold place/ and let them cool overnight.

The following day those are ready to serve! Sprinkle some paprika over and squeeze a little bit of lemon juice on top.

Cooking Techniques

Equipment Needed

Spice Level: