2.5 lb. (1,5 kg) pork trotters, rind, ears, and snout
1 lb. (0,5 kg) lean pork meat
1 carrot
1 parsnip
1 onion
salt, pepper, paprika, garlic to taste

Decoration: chilli pepper, tomato, parsley

Preparation: Carefully clean and wash meat products and vegetables. Place lean pork meat, trotters, rind, ears, snout and vegetables and seasonings in a pot of cold water (just enough to cover all ingredients), and let it cook over a slow fire for three-four hours, until all the meat is broken down and falling apart. Make sure to add water as it evaproates: the meat needs to remain covered by water throughout cooking. 

When done, remove from the stove and separate meat from the broth, then pour ½ cup (1 dl) of cold water into the broth to settle. Allow broth to cool, and remove any undesirable fat from the top. In the mean time, remove all bones and gristle from the meat. Break the meat and skin into chunks, and divide into individual bowls, with the rind to the top. (We will no longer need the vegetables we cooked with the meat.)

Strain the chilled broth through a cloth, and fill the bowls to cover the meat. Then allow the whole mixture to cool. (Attention: do not freeze!) When broth nears being fully jellified, decorate the bowls with chilli pepper, tomato, and parsley.

Although in other cultures Pork Aspic or Pork Jelly is usually an appetizer, cold snack or side dish, in Hungary it is considered a main dish, and we eat it with bread.

Hint: Instead of pork, you may use chicken, turkey, or flathead minnow. Naturally, with these replacements the cooking time lessens, but the rest of the steps for preparation remain the same.

Vegetarians can replace the meat altogether with vegetables of the season. However, they will have to add Jello or gelatine to the broth to jellify.