Jelled Pigs Feet Recipe
Pork Aspic - Hungarian Kocsonya
Pork jelly is a broth made from a mixture of bones and meat it is served during Christmas and Easter or cold weather months.
The gelatin takes place after the liquid is cooled, any fat oils will settle to the top and should be skimmed off but leave a little around the edges of solid objects protruding out the surface. Remove UN-edible items such as bones and other items before serving it cold.
Pig's Feet Gelatin Ingredients
4 lbs. pigs feet (whole)
1 washed whole onion, cut in half (with skin)
2 washed carrots, whole
2 whole, washed celery stalk
3 medium size garlic cloves, smashed flat
1 tablespoon salt
3 cups chicken broth
1 tablespoon sweet Hungarian Paprika
1 teaspoon fresh ground black pepper
Water, enough to cover.
Darken (Sear) skin of pig's feet by holding them over a flame or as modern chefs do, use a butane torch. Wash them very well in warm water, then place them in a kettle, adding the chicken broth and enough water to cover well. Bring to a boil and skim off froth (foam) rising to top. Lower heat and simmer slowly. Add the garlic, salt, black pepper, onion, carrot, celery and paprika, slow boil until meat falls apart from the bones, adding more water as needed to keep up the liquid level (about 5 or 6 hours), Strain and pour liquid into a large glass baking dish or tin foil pan, then re-add only the meat pieces. Refrigerator overnight to jell (38-40 F.) Spoon into dinner soup plates and serve cold.
Before serving sprinkle with paprika.