Hungarian Pork Jelly (Kocsonya)

In this video I show you how to make „Kocsonya” (Hungarian Pork Jelly).
Maybe the ingredients of this dish don't look too appetizing, and eating a cold pork jelly sounds strange but it's fairly common in Eastern Europe. Even stranger some people love to eat this for breakfast! (personally I prefer an omelet :)) It's usually eaten around winter time because before there were fridges the jelly would only set in cold weather. It's not hard to make, but time-consuming: long cooking time, and overnight refrigerating.

Ingredients (for 8-10 small/medium bowls):
2,5 kg (5.5 lbs) collagenous, boney pork parts (trotters – cut in half, ears, tails, snout
1 kg (2.2 lbs) meaty parts such as pork shank
about 3 liters (0.8 gallons) cold water
3 medium carrots
2 parsley roots
1 onion
1 head of garlic
1 tbsp black peppercorns
1 tbsp salt (or more to taste)
For serving:

1. Put the pork parts and meat into a very large pot. Pour enough water over to cover everything.
2. Cook it on very low heat, just simmer with gentle bubbling, not rolling boil!
3. Meanwhile, peal 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 (this way they can add more flavor to the soup)
4. Back to the nicely simmering soup. To get a clear broth, skim off most of the scum. (but never mind if some stays there, it's impossible to get it all)
5. Add 1 tbsp of salt (or more to taste), garlic cloves, onion, black peppercorns and the vinegar.
6. Stir a little, then continue to cook on very low heat, uncovered, for about 3 – 4 hours. (the slow cooking is important – it needs time to get the collagen released from the bones and pork parts)
7. When the meat is almost done and starts to separate from the bones, add the carrots and parsley roots.
8. Cook on low heat for another 1 – 1 ½ hours.
9. When the meat is soft and almost fall off the bones, take out the vegetables and carefully remove all of the meat too.
10. 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 became jelly), so removing the fat will be easier.
11. While the broth is cooling, separate the meat from the bones and tear/cut it into bite-sized pieces. If you are not afraid of eating the other parts (trotters, tail etc..), just get rid of the bones and slice the skin/tendons/fatty parts too.
12. Slice the carrots (not too thinly)
13. Now, spoon off the fat from the surface of the lightly cooled broth.
14. Get ready 8-10 individual bowls (it's up to you what size you prefer)
15. First, place the chopped meat and fatty parts (if using) into the bowls, the arrange the carrot slices on top. Optional: you can also add halved hard-boiled eggs, and sliced dill pickles.
16. Carefully ladle the broth over – be sure that the liquid fully covers the meat!
17. Put the bowl into the fridge /or other cold place/ and let them cool overnight.
18. The following day those are ready to serve! Sprinkle some paprika over and squeeze a little bit of lemon juice on top.
19. ENJOY!

/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 – (all rights reserved)/

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