Hungarian Pork Jelly at Marjorie Clouse blog

Hungarian Pork Jelly. kocsonya is essentially a massive bone broth which has so much gelatin in it that when it is exposed to the cold it turns into, as the name states in hungarian, a meat jelly. Slowly cooked for hours so that the gelatin melts out and sets the dish when cooled, no need to add anything else. You would not think, but the ‘kocsonya’ has some health benefits as well. I used a good sized pork hock and a chunk of tenderloin for mine and as you can see mine jelled perfectly. They put pork feet or nails, pork skin and other soft parts of the pork into it, while others put lean meat into it before it jellifies. people make pork jelly from pork feet, ears, tongue, pork rinds and tenderloin. The first ever recipe on the preparation of aspic, or meat jelly, can be traced back to france. in hungary pork jelly or kocsonya is known as a main dish, usually cooked during the carnival season. the cooked meats nearly always pork, seldom fish, covered with aspic like gelatin. The cuts to select are pigs’ feet, ears, tails or heads and a combination of scrap pork meat. It is not necessary to cook vegetables in the stock, but i like them in mine. in this video i show you how to make „kocsonya” (hungarian pork. some people use the most traditional recipe:

The first ever recipe on the preparation of aspic, or meat jelly, can be traced back to france. some people use the most traditional recipe: It is not necessary to cook vegetables in the stock, but i like them in mine. the cooked meats nearly always pork, seldom fish, covered with aspic like gelatin. in hungary pork jelly or kocsonya is known as a main dish, usually cooked during the carnival season. They put pork feet or nails, pork skin and other soft parts of the pork into it, while others put lean meat into it before it jellifies. people make pork jelly from pork feet, ears, tongue, pork rinds and tenderloin. You would not think, but the ‘kocsonya’ has some health benefits as well. I used a good sized pork hock and a chunk of tenderloin for mine and as you can see mine jelled perfectly. in this video i show you how to make „kocsonya” (hungarian pork.

zsuzsa is in the kitchen HUNGARIAN PORK JELLY KOCSONYA

Hungarian Pork Jelly I used a good sized pork hock and a chunk of tenderloin for mine and as you can see mine jelled perfectly. kocsonya is essentially a massive bone broth which has so much gelatin in it that when it is exposed to the cold it turns into, as the name states in hungarian, a meat jelly. The cuts to select are pigs’ feet, ears, tails or heads and a combination of scrap pork meat. in this video i show you how to make „kocsonya” (hungarian pork. some people use the most traditional recipe: in hungary pork jelly or kocsonya is known as a main dish, usually cooked during the carnival season. It is not necessary to cook vegetables in the stock, but i like them in mine. the cooked meats nearly always pork, seldom fish, covered with aspic like gelatin. I used a good sized pork hock and a chunk of tenderloin for mine and as you can see mine jelled perfectly. You would not think, but the ‘kocsonya’ has some health benefits as well. The first ever recipe on the preparation of aspic, or meat jelly, can be traced back to france. people make pork jelly from pork feet, ears, tongue, pork rinds and tenderloin. They put pork feet or nails, pork skin and other soft parts of the pork into it, while others put lean meat into it before it jellifies. Slowly cooked for hours so that the gelatin melts out and sets the dish when cooled, no need to add anything else.