Preparation Time: 30 minutes
Cooking Time: 3–4 hours
Servings: 6

Ingredients

• 1 kg pork feet and pork skin
• 500 g pork meat
• 2 carrots
• 1 onion
• 4 garlic cloves
• 1 red tomato or red pepper (optional)
• 2 bay leaves
• 1 teaspoon black peppercorns
• Salt to taste
• 2–3 liters of water

Instructions

1. Prepare the meat: Wash the pork feet, skin, and meat thoroughly.
2. Start cooking: Place the meat in a large pot and cover it with cold water.
3. Add the vegetables: Add the carrots, onion, garlic, bay leaves, peppercorns, and salt.
4. Simmer slowly: Bring to a gentle boil, then reduce the heat. Simmer for 3–4 hours, removing any foam from the surface. Avoid boiling vigorously to keep the broth clear.
5. Prepare the meat: Remove the meat and vegetables from the broth. Separate the meat from the bones and cut it into smaller pieces.
6. Strain the broth: Strain the liquid through a fine sieve.
7. Arrange the servings: Place the meat and carrots in individual bowls. Pour the hot broth over them.
8. Chill: Let the bowls cool, then refrigerate for at least 6 hours, or overnight, until the broth becomes firm and jelly-like.

Serving Suggestions

Serve cold with fresh bread, a little paprika, and vinegar or lemon juice on the side.

Enjoy your traditional Hungarian Kocsonya!