Hungarian
Kocsonya
A traditional Hungarian pork aspic made by slowly simmering trotters and smoky pork until the broth becomes naturally gelatinous. It is served cold, quivering and clear, with tender meat, garlic, paprika, and a little sharpness from lemon or vinegar.
Watch it madeFonty · 2:07
Ingredients
- Pork trotter, split lengthwise1 large
- Smoked pork hock or smoked pork knuckle250g
- Pork skin or pig ear150g
- Cold water1.5 liters
- Onion, unpeeled and halved1 small
- Carrot1 small
- Parsley root or parsnip1 small
- Garlic cloves, lightly crushed4
- Black peppercorns1 tsp
- Bay leaf1
- Salt1 tsp, plus more to taste
- Sweet Hungarian paprika1 tsp, for serving
- Lemon wedges or vinegarto serve
Method
- Rinse the pork trotter, smoked hock, and pork skin or ear under cold water, scraping the skin well if needed.
- Place the pork pieces in a heavy pot and cover with the cold water.
- Bring slowly to a bare simmer over medium heat, then skim off all foam from the surface.
- Add the onion, carrot, parsley root, garlic, peppercorns, bay leaf, and salt.
- Reduce the heat to very low and simmer uncovered for 4 to 4 1/2 hours, keeping the liquid barely trembling rather than boiling.
- When the meat is very tender and the broth feels sticky between your fingers, remove the pork and vegetables from the pot.
- Strain the broth through a fine sieve or cheesecloth and let it stand for a few minutes, then skim excess fat from the top.
- Taste the broth and season it slightly more firmly than a soup, since it will be served cold.
- Pick the meat from the bones, discarding bones and any pieces you do not want in the aspic, then divide the meat between two shallow bowls.
- Slice a little of the cooked carrot into each bowl if desired, following the traditional home-style presentation.
- Pour the hot strained broth over the meat until just covered.
- Let the bowls cool to room temperature, then refrigerate uncovered until fully set, preferably overnight.
- Serve cold, sprinkled with sweet Hungarian paprika, with lemon wedges or a few drops of vinegar on the side.
Common questions
Can I substitute the pork trotter, hock, or pig ear in kocsonya if I can't find them?
Yes. The best substitute for trotter is extra pork skin plus a meaty pork shank or knuckle for collagen. For smoked hock, use smoked shank or a lightly smoked ham hock. Avoid lean cuts; they won’t set properly.
How long does kocsonya need to cook for the right texture?
Plan on 4 to 4 1/2 hours at a very gentle simmer. The broth should feel slightly sticky between your fingers and the meat should fall off the bone. If it’s boiling hard, the broth can turn cloudy and weak.
What are the most common mistakes when making kocsonya?
The biggest mistakes are boiling instead of barely simmering, not skimming the foam early, and under-salting the broth. Also avoid overcooking the vegetables; they’re only there to flavor the stock, not to become mushy in the final dish.
How should I store kocsonya, and how long does it keep?
Chill it quickly after straining and portioning. Once set, cover and refrigerate for up to 4 days. For longer storage, freeze for up to 2 months, though the texture may be slightly less clean after thawing.
How do you serve kocsonya properly?
Serve it cold, unmolded or spooned from the dish, with the fat removed from the surface. Finish with sweet Hungarian paprika and offer lemon wedges or vinegar on the side. Serve with fresh bread, mustard, or hot peppers.