Hungarian pork jelly 1. (Somogy style)

Cold kitchen


Hungarian pork jelly 1. (Somogy style)


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


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.

home previous             next home


Serving idea

Serve with vinegar and horseradish.

Cold recipes

home Stuffed goose neck
home Carrot Ham Rolls
home Cold chicken breast (natural)
home Horseradish Ham Rolls
home Minced meat in a potcake mould
home Roasted tenderloin
home Steak tartare 1.
home Jelly for children
home Jelly for children 2.
home Hungarian pork jelly

home Basic recipes
home Canapés, tea sandwiches
home Christmas recipes
home Cold egg recipes
home Decoration ideas
home How to cook for kids
home Jewish recipes
home Sandwich recipes
home Starters, appetizers
home Valentines day recipes

home Main site (index)