Wednesday, August 20, 2014

Jellied Pig's (Kocsonya)
Wash and cut up the pork loin, the feet, ears, and tails into smaller pieces you can, or ask your butcher to do it for you.
Put the feet, ears, and tails pieces into large pot (not the pork loin) covering them with water. Bring to a boil and simmer covered, very slowly until done and the meat comes off the bones easily.
Throw away water, and wash the feet’s, ears and tails l in cold water.
Rinse out and add two quarts of cold water to the pot and the pork loin, (feet, ears, tails) onions, carrots, celery, parsley, parsnip, peppercorns, garlic, paprika, salt.
Cook for about 3 hours or until the skin on the meat become tender, and keep skimming the water to keep the broth clear.
Distribute the meat into several soup bowls. (3-4 pieces to the bowl)
Strain the broth and pour over the meat, than let at cool down before storing in a refrigerator.
Sprinkle with some paprika, and serve with good hearty bread.

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