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What to do with leftover Pork Jello?

PBsherry Nov 30, 2007 09:50 AM

I made Coppa di Testa (Italian head cheese) for the first time a couple days ago. The Testa turned out great, but what should I do with the 9 cups of savory, spiced pig stock leftover? It's lightly flavored with holiday spices (cinnamon, clove, allspice) and sets up as a fairly solid gelatin when cold or at room temperature. Does anyone know what to do with this tasty stock?

You can see pictures of the Testa here if you're interested:

I have 9 extra cups of the gelatin part and I don't want to waste it. Please help!

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  1. j
    jscott65 RE: PBsherry Nov 30, 2007 09:58 AM

    sound like you could use it to make a ham gravy. It may be too strong for a soup with all the holiday spice but I would go for it, it is split pea soup with ham season where I live. Just made a batch with the ham bone from Thanksgiving ham that we had to supplement the turkey.

    1. Bat Guano RE: PBsherry Nov 30, 2007 11:25 AM

      Looking at your pictures, the gelatin looks like something similar to what is used on top of some pates. Maybe make up a batch of pate, and use some of the gelatin on top?

      1. t
        torty RE: PBsherry Nov 30, 2007 01:12 PM

        The seasoning is similar to a pho broth. Simmer, toss in ginger slices, and pork meatballs. Serve in a bowl or cooked rice noodles, and let individuals top with fresh bean sprouts, Thai basil, cilantro, onion and hot peppers.

        2 Replies
        1. re: torty
          PBsherry RE: torty Dec 1, 2007 06:41 PM

          Thanks torty, I wouldn't have thought of pho. It's perfect for tonight though, since we just spent the day at an outdoor beer festival and I need something warm, interesting and easy for dinner. The broth is very sticky, so I may thin it a little. I'll let you know how it turns out.

          1. re: torty
            PBsherry RE: torty Dec 3, 2007 09:20 AM

            Just a quick report: I cut the pork stock with turkey stock (2 to 1) and it was great. I used the rice noodles and condiments as you suggested and instead of pork meatballs, I threw in a couple thick slices of the coppa di testa (the gelatin melted into the stock and the meaty bits were very tasty).

            I have frozen the remaining 6 cups of the gelatin-rich stock, so it's good to know it'll work in a soup since it probably won't set up again after thawing. More suggestions for usage of stock or gelee are still appreciated. Thank-you to everyone who shared an idea!

          2. rabaja RE: PBsherry Dec 1, 2007 07:40 PM

            Seeing as how you have an appreciation for pig gelee, I would suggest using cubed gelee in a salad for a first course.
            Simply warm up some of the "jello", pour it ino a shallow pan, chill and cut into cubes. Spoon this around a winter salad, made up of interesting and maybe bitter greens. Endive, watercress or escarole for instance This would go nicely with a Meyer lemon and shallot vinaigrette, and/or with a little persimmon, herbs and good pepper.

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