Hungarian pork jelly 1. (Somogy style)

Cold kitchen

                                         

Hungarian pork jelly 1. (Somogy style) Ingredients 2 kilograms pork meat (trotters sliced in half, knuckles cut into smaller pieces) 200 grams fresh pork rind 5-6 small onions 1 tsp whole peppercorns garlic (5 heads) 2 bay leaves salt to taste homemade Hungarian paprika powder Instructions 1. Trim and clean the meat. 2. Place the meat products and place in a large pot with all of the other ingredients. Pour just enough cold water to cover everything. 3. Cook slowly about 4-5 hours. 4. Wait about 30 minutes. 5. When done, remove the fat from the top and separate the meat and vegetables from the broth. 6. Remove the bones from the meat. 7. Portion out the meat ingredients into bowls. 8. Pour jelly liquid into the plate. 9. Put it in a cool place. 10. Decorate the jelly with horseradish, mustard or ketchup. previous             next

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