Kocsonya is usually pork covered in gelatin. On the internet, it is sometimes translated simply as “aspic”, alluding to the technique of encasing various ingredients in a broth that (because it is made with meat and animal bits that contain collagen) turns to jelly when cooled.
Aspic appeared in many countries/cultures dating back many centuries. In my and Mr. KB’s experience, the making of kocsonya was an annual tradition that happened between Xmas and early new year.
Click here for the recipe page which links back here if you wish to leave a Comment or ask a Question.