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Pork aspic served with boiled meat and vegetables
Classic pork aspic with meat pieces and vegetable slices, served in a jellied broth.

Traditional pork aspic (kocsonya)

Author: Flavelo
Recipes Main Courses

Kocsonya is a dish of patience, the uncrowned queen of the winter season. It is nothing less than the essence of meat and skin, turned into a shivering jelly by the cold. There is no room for haste here: the collagen must dissolve slowly from the bones and cartilage to transform into gelatine. A clear, transparent aspic is the pride of the cook, proving that the dish was not boiled, but simmered gently for hours.

🕒 Prep Time 30 mins
🍳 Cook Time 5 hrs
⌛ Total Time 5 hrs 30 mins
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large, 6-8 litre stockpot
  • Fine-mesh sieve or muslin cloth
  • Plates or bowls for setting
  • Ladle

Instructions

1 ✓

Clean the meats thoroughly, singe off any hairs, and scrape them. Place them in the pot and cover with plenty of cold water.

Tip: Starting with cold water is important for the proteins to dissolve slowly.
2 ✓

Begin to heat. When it boils, skim off the grey foam forming on top with a slotted spoon. Repeat until the broth is clear.

Tip: The foam is coagulated protein; if it stays in, the broth will be cloudy.
3 ✓

Add the vegetables, spices, and salt. Turn the heat down to the lowest setting. The liquid should barely move, not boil!

Tip: The onion skin gives the aspic a beautiful golden-brown colour.
4 ✓

Cook for 4-5 hours until the meat completely falls off the bone and the bones are clean.

Tip: The long time is needed for the gelatine to dissolve.
5 ✓

Remove from the heat and let it settle a bit. Skim the fat off the top with a spoon or kitchen paper.

Tip: The fat forms a white layer on top when set, which is not aesthetic and can go rancid.
6 ✓

Carefully remove the meats, deboning them, and distribute into plates. Strain the broth over them through a fine sieve.

Tip: You can place the vegetables (carrots) at the bottom of the plate for decoration.
7 ✓

Place in a cool place (fridge or pantry) to set for at least one night (8-10 hours).

Tip: Serve with lemon juice, pickled horseradish, and fresh bread.

Recipe FAQ

Why didn't it set?
There were too few 'skin-heavy' parts (trotters, knuckle, ears) compared to the water. The gelatine comes from the skin and bones. If the broth isn't thick enough, boil away some water, or cheat with a little powdered gelatine.
Why is it cloudy?
Two reasons: if it boiled rapidly (emulsifying the fat), or if you didn't skim the foam at the beginning. The aspic should only 'smile' (simmer very gently) during cooking.

Ingredients

  • 2 pcs Pork trotters (halved lengthwise)
  • 1 pc Smoked pork knuckle
  • 500 g Pork rind
  • 2 heads Onions (with skin)
  • 8 cloves Garlic
  • 2 pcs Carrots
  • 1 pc Parsnip
  • 1 tbsp Black peppercorns
  • 1 tsp Salt (careful, the smoked meat is salty!)
  • 3 litres Cold water (enough to cover)