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What to do with leftover Pork Jello?

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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:
http://menuinprogress.blogspot.com/20...

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

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  1. 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. 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. 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

          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

            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. 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.