Scrapple
also called pon haus · pannhaas · panhaas · panhoss · Philadelphia scrapple · pan haus
- Diner
- serves 12
- recipe says 11 hr
- Fried & Crispy
Three ways to read this recipe
The table
| 2 lb(900 g; in large pieces)pork shoulder | simmer 2 hr, until the meat gives up the bone | strain the broth, shred the meat | whisk in, cook 25 min, until a spoon stands | season, pour into the pan, chill 8 hr | slice 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 | |||||
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 min1 of 5 steps gives no time
- Needs you
- about 10 min
- If you get it wrong
- Narrow — the mush is cooked until a spoon stands in it; poured out loose it sets soft and falls apart in the pan the next morning
simmer 2 hr, until the meat gives up the bone
2 hrwalk awayfrom the start
strain the broth, shred the meat
not timed2 hr in
whisk in, cook 25 min, until a spoon stands
25 minwalk away2 hr in
season, pour into the pan, chill 8 hr
8 hrwalk away2 hr 25 min in
slice thin, fry hard 10 min
10 minneeds you10 hr 25 min in
- needs you
- you can walk away
- never timed
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
>> slack: narrow — the mush is cooked until a spoon stands in it; poured out loose it sets soft and falls apart in the pan the next morning
>> step: simmer 2 hr, until the meat gives up the bone
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.
>> step: strain the broth, shred the meat
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.
>> step: whisk in, cook 25 min, until a spoon stands
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.
>> step: season, pour into the pan, chill 8 hr
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.
>> step: slice thin, fry hard 10 min
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.