Hungarian Jellied Pork

hungarian jellied pork 2Hello Everyone!mami kereken

Today I will share with you an old time Hungarian favorite.  I actually never met anyone who didn’t enjoy this rustic peasant dish.

It is usually served in mostly every household in Hungary at Christmas time and during winter months.  My family also loves it, however my daughter has a strange way of eating it.  She doesn’t actually eat it cold as everyone else does, but when I just finished cooking.

But lets start with the recipe as many of you asked me towards the end March to share it.  Just before Easter I took a trip but now I’m back at full force to share mouth-watering creations and delectable desserts.wine for ground black pepper

INGREDIENTS


  • 4 pig’s feet, split in half, then cut in half
  • 4 pig’s tail, cut into 3 pieces
  • 2 large heads of garlic, peeled
  • 10 black peppercorns
  • 10 cups of water (you may add more if you would like to have more jelly)
  • 1 tbsp salt

garlic parsleyTIP

You may use a slow cooker to make this dish, which I found out lately (I had no time) is a great idea.  I usually prepare the dish around 11:00 pm; put it in the slow cooker and it is done when you wake up.  If you are making it the traditional way, in a pot, then it takes about 4-5 hours on medium low heat.

Before you cook the jellied pork, you need to wash the meat and also clean (scrape) off any hair that is left on it.  Then I like to split the feet lengthwise, then in half to get smaller pieces.  For the tails, you clean off any hair and cut into three pieces.

However you must know that it is a personal choice as many people just leave the feet and the tails whole and cook them that way.

wine for sugar 1Place everything into the pot or slow cooker; add the water, garlic cloves, peppercorns, salt and water.  Cook until very soft on medium low heat.  I love the slow cooker option as it doesn’t need you to watch it at all.  Usually at the end of the cooking time, when you touch the bones, you can just gently slip them out of the meat without damaging it.

Place a few pieces of feet and tail into several deep soup bowls.  Spoon the liquid on top of the meat.  About two ladle of liquid into each.

Place the dishes into the fridge for several hours to let the jelly solidify.  Remember when you are making regular fruit flavored jello.  It is the same consistency.

TIP

You may sprinkle with a little bit of red paprika on top or with a slice of lemon on the side.

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