Hello A little aspic (Kocsonya) Here’s the recipe in English for Kocsonya, a traditional Hungarian dish similar to aspic, often made with pork and served cold:
Hungarian Aspic (Kocsonya) Recipe
Ingredients
- 1 kg (2.2 lbs) pork hocks or pork trotters
- 500 g (1.1 lbs) pork shoulder (optional)
- 500 g (1.1 lbs) pork skin (optional)
- 2 large onions, peeled
- 4-5 cloves garlic, peeled
- 2-3 carrots, peeled and cut into large pieces
- 2-3 bay leaves
- 1 teaspoon black peppercorns
- 1-2 tablespoons salt (to taste)
- Water (enough to cover the meat)
- Hard-boiled eggs, sliced (optional, for garnish)
- Paprika and parsley, for garnish
Instructions
- Prepare the Ingredients:
- Clean the pork hocks, trotters, and skin thoroughly. If using pork shoulder, cut it into large chunks. Peel the onions and garlic.
- Cook the Meat:
- Place the pork hocks, trotters, skin, and pork shoulder (if using) in a large pot. Add the onions, garlic, carrots, bay leaves, peppercorns, and salt. Pour in enough water to cover the ingredients.
- Simmer the Broth:
- Bring the mixture to a boil, then reduce the heat to low. Skim off any foam that forms on the surface. Let it simmer gently for about 4-5 hours, or until the meat is tender and falls off the bones, and the broth is rich and flavorful.
- Strain the Broth:
- Once the meat is cooked, carefully remove it from the pot. Strain the broth through a fine sieve or cheesecloth to remove the vegetables, spices, and impurities. Set the broth aside.
- Prepare the Meat:
- Separate the meat from the bones and skin. Discard the bones and any large pieces of fat. You can chop the meat into smaller pieces if desired.
- Assemble the Aspic:
- In a large dish or individual bowls, arrange the meat pieces evenly. Pour the strained broth over the meat, making sure the liquid covers everything completely. If desired, garnish with slices of hard-boiled eggs, a sprinkle of paprika, and fresh parsley.
- Chill and Set:
- Allow the aspic to cool to room temperature, then cover and refrigerate for several hours or overnight until fully set. The broth will gel due to the natural gelatin in the pork trotters and skin.
- Serve:
- Once set, slice the kocsonya into portions and serve cold. It can be enjoyed as a cold appetizer or main dish, often accompanied by fresh bread, vinegar, and onions.
Enjoy your traditional Hungarian kocsonya!