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What to do with very gelatin-rich pork broth?

AlizaEss | Oct 3, 201107:48 AM

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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