Pork jelly (GAPS, PALEO, AIP)

Tasty pork bites, a proper winter farewell

In Hungary pork jelly (called kocsonya) is a popular feature of the winter. From December to February many homes prepare a variation of this delicious appetizer based on family traditions. In our home it was made from pork trotters, cheeks, ears and tail pieces, and served with freshly ground black pepper and a fine drizzle of vinegar.

I have had some pork trotters (full of connective tissue) in my freezer, and it was no question that I will make pork jelly with them. Easy and shamelessly delicious!

You will need:
4 pork trotters, chopped each through the middle
1 bay leaf
2 to 4 garlic cloves, halved lengthwise
2 celery sticks
6 whole black peppercorns (omit for AIP)

freshly ground black pepper (omit for AIP) and apple cider vinegar, to serve

1. Rinse and clean the pork trotters. Put them in a slow cooker (or stock pot), cover with filtered water.
2. Season with the bay leaf, garlic, black pepper and celery sticks.
3. Cook on low setting for 12 to 16 hours (or 6 hours on the stove).
4. Remove the seasoning: bay leaf, garlic, celery, peppercorns, the bigger bones, and put the yummy connective tissue in a glass container and fill it up with the broth.
5. Let it cool down to room temperature then put the glass container into the refrigerator for a good few hours, preferably overnight.
6. When fully set slice it up, serve onto plates, drizzle with little apple cider vinegar and sprinkle with freshly ground black pepper. Enjoy!

Tips: You can divide the meat and broth into small glass containers and serve them individually, or you can remove all of the bones, dice the meat, add some cooked carrots (sliced or diced) and fresh parsley leaves to make decorative aspic to serve as fancy party appetizers. You can also enjoy this nutritious food hot, just gently warm it up on the stove in a pan.

I have also made another batch of pork cracklings (greaves) to snack on.

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.