George Lang

Aspic of Pork

Disznókocsonya

Preparation info

  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 pork head
  • 1 pork tongue
  • 1 pig’s knuckle
  • 2

Method

  1. Cut meat into pieces and put in a large pot with enough water to cover. Salt lightly. Add peppercorns and cook, covered, till the meat easily comes off the bones. During cooking skim off foam and scum several times.
  2. Remove meat and debone. Cut everything into ½-inch di