Scrapple

also called pon haus · pannhaas · panhaas · panhoss · Philadelphia scrapple · pan haus

The table

2 lb(900 g; in large pieces)pork shouldersimmer 2 hr, until the meat gives up the bonestrain the broth, shred the meatwhisk in, cook 25 min, until a spoon standsseason, pour into the pan, chill 8 hrslice thin, fry hard 10 min
1 lb(450 g)pork neck bones
1 large(halved)yellow onion
2bay leaves
1 tsp(2 g)black peppercorns
3 qt(2.8 L)water
2 cups(280 g)stone-ground yellow cornmeal
1/2 cup(60 g)buckwheat flour
1 Tbs(3 g)rubbed sage
2 tsp(2 g)dried thyme
1 tsp(1 g)dried savory
1 Tbs(18 g)kosher salt
2 tsp(4 g)coarse black pepper
2 Tbs(25 g)bacon fat
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

1simmer 2 hr, until the meat gives up the bone

3whisk in, cook 25 min, until a spoon stands

goes in with what step 2 made

4season, pour into the pan, chill 8 hr

goes in with what step 3 made

5slice thin, fry hard 10 min

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 10 hr 35 mintwo waits that overlap count once
Needs you
10 minof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 11 hr.

  1. simmer 2 hr, until the meat gives up the bone

    2 hrwalk awayfrom the start

  2. strain the broth, shred the meat

    not timed2 hr in

  3. whisk in, cook 25 min, until a spoon stands

    25 minwalk away2 hr in

  4. season, pour into the pan, chill 8 hr

    8 hrwalk away2 hr 25 min in

  5. slice thin, fry hard 10 min

    10 minneeds you10 hr 25 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need cast-iron skillet · loaf pan

See how it is written
>> title: Scrapple
>> category: Fried & Crispy
>> tags: pork, cornmeal, buckwheat, breakfast, make-ahead
>> counters: Diner
>> aka: pon haus, pannhaas, panhaas, panhoss, Philadelphia scrapple, pan haus
>> servings: 12
>> time: 11 hr
>> step.1: simmer 2 hr, until the meat gives up the bone
>> step.2: strain the broth, shred the meat
>> step.3: whisk in, cook 25 min, until a spoon stands
>> step.4: season, pour into the pan, chill 8 hr
>> step.5: slice thin, fry hard 10 min

Simmer @pork shoulder{2%lb}(900 g; in large pieces), @pork neck bones{1%lb}(450 g), @yellow onion{1%large}(halved), @bay leaves{2} and @black peppercorns{1%tsp}(2 g) in @water{3%qt}(2.8 L) ~simmer{2%hr}, skimming the first grey foam off, until the meat falls off the bone.

Strain @&(~1)pork and broth{}, keeping 6 cups (1.4 L) of the broth, and shred the meat fine with two forks, discarding the bones and the aromatics.

Whisk @stone-ground yellow cornmeal{2%cup}(280 g) and @buckwheat flour{1/2%cup}(60 g) into @&(~1)shredded pork and broth{} in a slow rain, then cook it over low heat ~simmer{25%min}, stirring often, until a spoon stands up in it. It spits like lava — use a long spoon and a deep pot.

Season @&(~1)scrapple mush{} with @rubbed sage{1%Tbs}(3 g), @dried thyme{2%tsp}(2 g), @dried savory{1%tsp}(1 g), @kosher salt{1%Tbs}(18 g) and @coarse black pepper{2%tsp}(4 g), pour it into a #loaf pan{} lined with plastic, and ~chill{8%hr} until it sets firm enough to slice.

Slice @&(~1)set scrapple{} 3/8-in thick and fry in @bacon fat{2%Tbs}(25 g) in a #cast-iron skillet{} over medium heat ~fry{10%min}, turning once, until both faces are dark and crisp. No flour on the slice: flour makes a crust on a loaf that is still wet inside, which is the usual way scrapple gets a bad name.