Scrapple

🥘 Ingredients

• pork shoulder 2 lb
• pork neck bones 1 lb
• yellow onion 1 large
• bay leaves 2
• black peppercorns 1 tsp
• water 3 qt
• stone-ground yellow cornmeal 2 cup
• buckwheat flour ½ cup
• rubbed sage 1 Tbs
• dried thyme 2 tsp
• dried savory 1 tsp
• kosher salt 1 Tbs
• coarse black pepper 2 tsp
• bacon fat 2 Tbs

1. 1

   Simmer pork shoulder , pork neck bones , yellow onion , bay leaves and black peppercorns in water 2 hr , skimming the first grey foam off, until the meat falls off the bone.
2. 2

   Strain @&( timer , keeping 6 cups (1.4 L) of the broth, and shred the meat fine with two forks, discarding the bones and the aromatics.
3. 3

   Whisk stone-ground yellow cornmeal and buckwheat flour into @&( timer in a slow rain, then cook it over low heat 25 min , stirring often, until a spoon stands up in it.
4. 4

   Season @&( timer with rubbed sage , dried thyme , dried savory , kosher salt and coarse black pepper , pour it into a loaf pan lined with plastic, and 8 hr until it sets firm enough to slice.
5. 5

   Slice @&( timer 3/8-in thick and fry in bacon fat in a cast-iron skillet over medium heat 10 min , turning once, until both faces are dark and crisp.