What to do with very gelatin-rich pork broth?
I recently made a large batch of pork broth using the remains of my friend's barbequed 110 lb pig. There were two hooves included in the pork bits I used for this batch, resulting in an extremely gelatinous broth.
My question is: what's the best way to use a gelatinous broth?
I may use it to cook collards and black eyed peas with tomatoes, but don't know if it will make the texture of the dish weird?
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AlizaEss
Oct 4, 2011 06:34 AM
Yum! Thanks for the awesome ideas everyone. Making the pork broth was an intense 24 hour affair and I was burned out after the last batch, but now I've been inspired to make more!
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re: alkapal
AlizaEss
Oct 4, 2011 06:47 AM
Not to worry! I scraped up the remains of the pig after it was bbq'd and destroyed- head, hooves, skin, bones, fatty bits, etc. Cooked everything into a broth, then made cracklins with the skin afterward... still have two more bags of frozen pig bits!
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jmcarthur8
Oct 3, 2011 05:12 PM
Pork or ham broth make a great potato soup. Very rich. I serve it with shredded cheddar and maybe a dollop of sour cream.
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John E.
Oct 3, 2011 01:14 PM
Pork pozole soup, pork chile verde, or any number of soups. I don't think it would be too 'gluey' for soup. I have made similar stock and have used it both straight and I've added it to other soups such as vegetable beef, bean, and chicken soups for added richness and 'mouth feel'. It's the gelatin in broths that really makes them good.
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mnosyne
Oct 3, 2011 11:33 AM
Sounds like it would be good for soup dumpling (X-L bao). They have a cube of gelatinized broth inside.
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paulj
Oct 3, 2011 10:13 AM
You could add it by the spoonful to various dishes to add some body - gravies, soups, rice, etc. Used straight stock like this almost feels like it will glue your lips together, but used in moderation it can add richness and body without calling attention to itself.
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I assume you used smoked pork? If so, use for greens, beans, blackeye peas, etc.
If not too smoky, also good as a base for minestrone and ramen.
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re: AlizaEss
porker
Oct 3, 2011 05:35 PM
Instead of straight aspic, what about adding meat to the mold, getting something close to brawn (england) or headcheese (american) or gelatina (italian) or sulze (german). Defat the broth and strain to clean, add a pinch of allspice, season with bay leaf and salt (actually, use whatever seasonings or spices you'd like - i'm a big fan of sweet paprika for color and a subtle taste), then simmer. Place cooked meat in a container (I like the meat from the feet, bits of tendon, skin. I especially like cured, cooked tongue). Add a splash of white vinegar to the broth (to taste) top up container, let cool, and fridge overnight. Slice and enjooooy.
Should end up like this
http://www.myconfinedspace.com/wp-con...
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alkapal
Oct 3, 2011 08:21 AM
if you used it for greens or the peas, would you be using it full strength without additional water? that might be a little different , but not necessarily in a bad way. plus, it is going to melt down. how is the flavor? i think it'll be fine in your applications.
my first thought was that it'd be good for a hearty bean soup.
also, it'll be great to make a rich sauce for, say, some pork chops or pork tenderloin…. http://en.wikipedia.org/wiki/Demi-glace
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