Scrapple Recipe

Scrapple

1. 1

   Simmer the pork

   Place the pork shoulder chunks and optional neck bones/ham hocks into a large heavy-bottomed pot. Add the quartered onion, bay leaves, and 8 cups of water (enough to cover the meat by about 1 inch). Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim off any foam that rises to the surface during the first 10–15 minutes.

2. 2

   Simmer gently, uncovered or partially covered, for 1 hour to 1 hour 15 minutes, until the pork is very tender and starting to fall apart. If the liquid reduces too much, add up to 1 cup additional water — you want about 6–7 cups of cooking liquid at the end.

3. 3

   Reserve cooking liquid and shred meat

   Carefully remove the meat, neck bones/ham hocks, and bay leaves from the pot with tongs and place on a cutting board. Remove and discard any large pieces of bone or gristle. Strain the cooking liquid through a fine-mesh sieve into a large bowl or measuring cup and set aside. When the pork is cool enough to handle, shred or finely chop it into very small pieces (you want small shreds so they distribute evenly in the scrapple).

4. 4

   Measure liquid and season

   Measure the reserved strained cooking liquid; you need 5 cups of liquid for the next step. If you have more, reduce it by simmering to concentrate, or add water if you have slightly less. Return 5 cups of liquid to the cleaned pot and bring it to a gentle simmer over medium heat. Stir in the salt, black pepper, dried sage, ground thyme, and ground coriander. Taste the broth and adjust seasoning — the liquid should be reasonably seasoned because it will flavor the cornmeal base.

5. 5

   Cook cornmeal mixture

   In a medium bowl, whisk together the cornmeal and all-purpose flour. Slowly pour the dry mixture into the simmering seasoned cooking liquid in a steady stream while whisking constantly to prevent lumps. Reduce heat to low and continue to cook, stirring frequently with a wooden spoon or heatproof spatula, until the mixture thickens to a very thick porridge and the raw cornmeal taste cooks out, 8–12 minutes. The mixture should pull away slightly from the sides of the pot and be very thick but still spoonable.

6. 6

   Stir in the shredded pork and chopped parsley, mixing thoroughly so the meat is evenly distributed. Continue cooking on low for 2–3 minutes to incorporate. Adjust salt and pepper to taste.

7. 7

   Set in mold

   Lightly oil a 9x5-inch loaf pan (or two smaller pans) or line it with parchment. Spoon the hot scrapple mixture into the prepared pan, pressing and smoothing the top so it is compact and even. Allow to cool uncovered to room temperature (about 1 hour), then cover and refrigerate for at least 4 hours or overnight until fully set and firm. Chilled scrapple is much easier to slice.

8. 8

   Slice and fry

   When ready to serve, remove the scrapple loaf from the pan and slice into 1/2-inch to 3/4-inch thick slices. Heat a large skillet over medium heat and add the neutral oil or bacon fat so it coats the bottom (about 2 tablespoons). Fry the scrapple slices in batches without crowding, 3–4 minutes per side, until crisp and brown on the outside and heated through. Adjust heat as needed to avoid burning.

9. 9

   Transfer fried slices to a paper towel-lined plate to drain briefly. Serve hot with mustard, apple butter, maple syrup, ketchup, or a fried egg, according to preference.

10. 10

    Make-ahead and storage

    Scrapple keeps covered in the refrigerator for up to 4–5 days. You can also freeze the whole loaf (well wrapped) for up to 3 months; thaw overnight in the refrigerator before slicing and frying.