Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I bought a whole pig with a friend. Along with the meat, we each received several bags of skin with ~1/2" of fat.

I figured I'd render the fat for tamales, pies or perhaps make some soap. When a sample batch cooled, I found that another by-product of this is gelatin.

I'll end up with over a gallon (maybe two) of pretty stiff gelatin. Definitely stiffer than any chicken stock I've made. I'd rather not toss it.

What can I do with it? There are no bones involved. Stock?

share|improve this question

closed as primarily opinion-based by rumtscho Nov 13 '13 at 11:01

Many good questions generate some degree of opinion based on expert experience, but answers to this question will tend to be almost entirely based on opinions, rather than facts, references, or specific expertise.If this question can be reworded to fit the rules in the help center, please edit the question.

    
Hello mmccoo. We have very tight "culinary uses" guidelines. An ingredient as common as pork gelatin doesn't fall under them, sorry. –  rumtscho Nov 13 '13 at 11:02
    
It's unfortunate that many stackexchange questions get caught by the hold/closed mafia. If you don't like the question then vote it down. –  mmccoo Nov 13 '13 at 14:44

1 Answer 1

One option is Pozole Rojo (Mexican Red Pork and Hominy Stew) - Here's a recipe from Rick Bayless: Pazole Rojo You won't need the trotters, and shanks are optional since you already have the gelatin. If you want you can just use shoulder. Good stuff!

It would also be great for bean or split-pea soup.

share|improve this answer

Not the answer you're looking for? Browse other questions tagged or ask your own question.