Entree: United States – Mid-Atlantic – Scrapple (Pan-fried loaf of seasoned pork scraps bound with cornmeal and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Additional 4 hrs

Total 6 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) pork scraps and trimmings, trimmed and chopped (such as pork shoulder)
- 8 oz (225 g) pork shoulder bones or neck bones for stock
- 6 cups (1.4 L) water
- 1 medium onion, halved and peeled (about 6 oz (170 g))
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) dried sage
- 1/4 tsp (0.5 g) dried thyme
- 1/4 tsp (0.5 g) ground marjoram or 1/2 tsp (1 g) chopped fresh marjoram
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 g) unsalted butter (for pan-frying)
- 2 tbsp (30 ml) vegetable oil (for pan-frying)

Show original ingredient measurements

- 1 lb (454 g) pork scraps and trimmings, trimmed and chopped (such as pork shoulder)
- 8 oz (225 g) pork shoulder bones or neck bones for stock
- 6 cups (1.4 L) water
- 1 medium onion, halved and peeled (about 6 oz / 170 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) dried sage
- 1/4 tsp (0.5 g) dried thyme
- 1/4 tsp (0.5 g) ground marjoram or 1/2 tsp (1 g) chopped fresh marjoram
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 g) unsalted butter (for pan-frying)
- 2 tbsp (30 ml) vegetable oil (for pan-frying)

Instructions

1. Combine the pork scraps, bones, halved onion, and water in a large pot. Bring to a simmer over medium heat, skimming foam, and gently simmer uncovered for 1.5–2 hours until meat is very tender and stock is flavorful.
2. Remove bones and onion; shred any meat from bones and chop finely. Strain the stock through a fine sieve, pressing solids to extract liquid. Return 5 cups (1.2 L) of the strained stock to the pot (discard excess or reserve).
3. Stir in salt, pepper, sage, thyme, and marjoram. Whisk the cornmeal and flour together in a bowl. Bring stock to a gentle boil, then gradually whisk in the cornmeal-flour mixture to avoid lumps.
4. Reduce heat to low and cook, stirring frequently, until the mixture thickens and pulls away from the sides of the pot like a thick paste, about 8–12 minutes. Stir in the shredded chopped pork and the apple cider vinegar; adjust seasoning.
5. Transfer the mixture into a loaf pan (8x4-inch recommended), smoothing the top. Cool to room temperature, then refrigerate until fully set and firm, at least 4 hours or overnight.
6. To serve, invert the loaf and slice into 1/2-inch (1.25 cm) slices. Heat butter and oil in a skillet over medium-high heat and pan-fry slices 3–4 minutes per side until golden-brown and crisp. Serve hot with mustard, maple syrup, or your preferred condiments.