Kocsonya (Hungarian Pork Aspic) Recipe

• 2 lbs pork hocks (with skin and bone)
• 1 lb pork feet (trotters), split
• 1/2 lb pork shoulder, cut into large chunks
• 1 large yellow onion, peeled and halved
• 6 garlic cloves, peeled and smashed
• 2 medium carrots, peeled and cut in half
• 2 celery stalks, cut in half
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 1 teaspoon whole allspice berries
• 1 tablespoon kosher salt (plus more to taste)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground nutmeg
• 1 tablespoon apple cider vinegar
• 1/4 cup fresh flat-leaf parsley, finely chopped (for garnish)
• 1 lemon, sliced thin (for garnish)
• Optional: 2 hard-boiled eggs, sliced (for garnish)

Kocsonya Instructions

1. Rinse the pork hocks, pork feet, and pork shoulder thoroughly under cold running water to remove any bone fragments and impurities.
2. Place the pork hocks and feet in a large bowl, cover with cold water, and soak for 1 hour, changing the water once halfway through to help draw out excess blood and impurities.
3. Drain the soaked meat and bones, then transfer them to a large stockpot. Add enough cold water to cover the meat by at least 2 inches.
4. Bring the pot to a gentle boil over medium-high heat. As soon as the water boils, skim off any gray foam and scum that rise to the surface using a slotted spoon.
5. Reduce the heat to low so the liquid is barely simmering. Continue skimming for the first 15 minutes to keep the broth clear.
6. Add the pork shoulder chunks, halved onion, smashed garlic cloves, carrots, celery, bay leaves, whole black peppercorns, whole allspice berries, kosher salt, smoked paprika, ground white pepper, ground nutmeg, and apple cider vinegar to the pot.
7. Simmer the mixture uncovered on very low heat for 4 to 5 hours, ensuring the liquid never boils vigorously. Occasionally skim off any additional fat or impurities that appear.
8. After cooking, carefully remove all meat, bones, and vegetables from the broth using tongs and a slotted spoon. Set the meat aside and discard the vegetables, bay leaves, and bones.
9. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or large bowl to remove any remaining solids and ensure a clear liquid.
10. Pick the meat and skin from the bones, discarding any gristle or excess fat. Cut the meat and skin into bite-sized pieces.
11. Arrange the meat and skin evenly in individual serving molds or a large shallow dish. If desired, add slices of hard-boiled egg and lemon to the molds for garnish.
12. Carefully pour the strained broth over the arranged meat in the molds, ensuring the meat is fully submerged.
13. Let the molds cool to room temperature, then cover and refrigerate for at least 6 hours or overnight, until the broth has set into a firm jelly.
14. To serve, run a thin knife around the edge of each mold to loosen the kocsonya, then invert onto a plate. Garnish with chopped parsley and additional lemon slices if desired.