Hungarian Pork Aspic (Kocsonya) with Vinegar Onions

Why You’ll Love This Recipe

• Classic Hungarian comfort: crystal-clear, delicately garlicky aspic with peppercorn warmth.
• Naturally sets from collagen-rich shanks and trotters—no gelatin needed if simmered right.
• Beautiful make-ahead appetizer with elegant carrot rounds and parsley leaves suspended inside.
• Bright, fresh finish at the table with vinegar and onions balances the rich, silky jelly.

Grocery List

• Produce: 1 onion, 1 large carrot, 1 head garlic (or 6 cloves), small bunch flat-leaf parsley, 1 small red or white onion
• Dairy: None
• Pantry: Whole black peppercorns, bay leaves, fine sea salt (or kosher salt), white wine vinegar

Full Ingredients

Pork & Broth Base

• 2 pork shanks, bone-in, skin-on (about 1.8 kg total)
• 2 pig’s trotters, split lengthwise (about 900 g)
• 3.5 liters cold water (about 3.7 quarts), plus more as needed

Aromatics & Seasoning

• 1 medium yellow onion, halved
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 6 large garlic cloves, thinly sliced (for post-simmer infusion)
• 2.5 teaspoons fine sea salt (or 1 tablespoon Diamond Crystal kosher salt), plus more to taste

For Setting & Garnish

• 1 large carrot, peeled and cut into 6 mm (1/4-inch) rounds
• 12–16 small flat-leaf parsley leaves
• Optional: 120 g (about 1 cup) lean shank meat, shredded and well-trimmed of fat

To Serve

• 1 small red or white onion, very thinly sliced into rings
• 120 ml (1/2 cup) white wine vinegar (or apple cider vinegar)
• Freshly ground black pepper and a pinch of salt, to finish

Optional (Only If Needed): Gelatin Safety Net

• Unflavored powdered gelatin, up to 10 g per liter of broth (bloom 5 g in 60 ml cold water per 500 ml broth)

Step-by-Step Instructions

Step 1: Blanch for a clearer aspic

Add the shanks and trotters to a large stockpot, cover with cold water by about 5 cm (2 inches), and bring to a boil. Boil briskly for 5 minutes to purge impurities. Drain, rinse the meats under cold water, and scrub away any scum. Rinse the pot well.

Step 2: Load the pot and start a gentle simmer

Return the meats to the pot with 3.5 liters cold water, the halved onion, bay leaves, and peppercorns. Bring slowly to a bare simmer over medium heat, then lower to maintain 185–195°F (85–90°C)—just a few lazy bubbles. Partially cover and cook 3.5–4.5 hours, skimming foam and fat as needed. Do not let it boil or stir vigorously; clarity depends on a gentle simmer. Add a little hot water if the bones aren’t submerged.

Step 3: Cook carrot rounds for garnish

About 2.5 hours into the simmer, add the carrot rounds and cook until just tender, 12–15 minutes. Lift them out with a slotted spoon and chill on a plate so they keep their shape and color.

Step 4: Strain and infuse with garlic

When shanks are fork-tender and the trotters feel jelly-like, remove all solids with tongs and strain the broth through a fine mesh strainer into a clean pot. For extra clarity, strain again through a cheesecloth-lined sieve. You should have about 2.0–2.5 liters of broth.

Take the broth off heat, stir in the thinly sliced garlic, cover, and steep 10 minutes. Strain again to remove the garlic. Season with 2.5 teaspoons fine sea salt (or 1 tablespoon Diamond Crystal kosher), tasting—the broth should be slightly saltier than a soup because flavors mute when cold.

Step 5: Defat and test the set

Set the pot in an ice bath and cool 20–30 minutes, skimming off fat as it rises, or refrigerate until the fat solidifies and lift it off. For a soft wobble, the broth should feel slightly syrupy. Test gel strength by placing 1 tablespoon on a chilled saucer; refrigerate 5 minutes. If it doesn’t set softly, reduce the broth at a bare simmer by 10–15% (do not boil). As a last resort, bloom gelatin (5 g per 500 ml broth), melt into hot broth, and stir to dissolve.

Step 6: Assemble the molds

Arrange parsley leaves and carrot rounds in 8 clean ramekins (180 ml each) or a 20×30 cm (9×13-inch) glass dish. Optionally add 1–2 tablespoons of lean shank meat per portion for texture. Ladle in the clear, hot broth, pouring down the side of each mold to avoid bubbles. Pop any surface bubbles with the tip of a spoon. Let cool at room temperature 30–40 minutes.

Step 7: Chill and serve with vinegar and onions

Refrigerate uncovered for 2 hours, then cover and chill until fully set, at least 8 hours or overnight. To unmold, dip the base of a ramekin in warm water for 5–10 seconds, run a thin knife around the edge, and invert onto a plate. Serve very cold with onion rings and white wine vinegar at the table. Finish with a pinch of salt and freshly ground black pepper.

Pro Tips

• Clarity is king: blanch first, keep the simmer gentle, avoid stirring, and strain through cheesecloth.
• Don’t add vinegar to the pot—acid weakens gel. Add it only at the table.
• Salt smartly: cold aspic needs to taste slightly saltier than warm broth. Adjust after chilling if needed.
• Defatting makes a huge difference. A quick ice bath speeds cooling and helps the fat rise cleanly.
• Advanced clarity: for ultra-clear aspic, use an egg-white raft clarification. Not necessary, but impressive.

Variations

• Meatier Kocsonya: Fold a little more shredded shank into each mold for a heartier bite.
• Paprika-Onion Finish: Toss onion rings with 1 teaspoon sweet Hungarian paprika, a pinch of salt, and 2 tablespoons vinegar; spoon over just before serving.
• Poultry Twist: Use 1.5 kg turkey wings/backs plus 1 pig’s foot; simmer the same way for a lighter flavor that still sets beautifully.

Storage & Make-Ahead

Refrigerate, covered, for up to 5 days. Keep the onion and vinegar separate and add at the table. Do not freeze—gelatin weeps after thawing. Unmold just before serving. If the surface dries during storage, cover with plastic wrap pressed directly onto the aspic.

Nutrition (per serving)

Approximate: 180 calories; 16 g protein; 12 g fat; 2 g carbohydrates; 480 mg sodium. Values will vary based on defatting and how much meat you include.