Hungarian Pork Jelly (Kocsonya )

This Pork Jelly is cooked in winter time and it is a special dish for New Year Eve, in Hungary it is considered a main dish, and  we usually eat it with bread and some prefer it with little vinegar.


Ingredients

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• 4 pork feet                                                 
• 2 pork ears                                                 
• 1 small pork trotters                                                 
• 200 g pork rind                                                 
• 1 lb lean pork meat
• 2 whole garlic
• 1 tablespoon black pepper
• 1 tablespoon red paprika
• salt to taste
  
• Preparation:
  
  Carefully clean and wash meat products . Place lean pork feet, meat, trotters, rind, and ears in a pot of salted cold water (just enough to cover all ingredients), and let it cook over a slow fire for four-five hours, until all the meat is broken down and falling apart. Make sure to add water as it evaproates: the meat needs to remain covered by water throughout cooking.
  
  About 10 minutes before is done add the crushed garlic to the pot and let it boil than remove from the stove .  At the end remove the fat swimming on top. Separate meat from the broth. Remove all bones from the meat. Allow broth to cool, break the meat and skin into chunks, and divide into individual bowls. Strain the chilled broth, and fill the bowls to cover the meat. Then allow the whole mixture to cool. ( do not freeze! When broth nears being fully jellified, decorate the bowls with red paprika and black pepper, or optional parsley.
  When the pork jelly is cold and settle it can be cut in squares and served with bread and vinegar.

          Enjoy!