Classic Philadelphia Scrapple
|Fresh pork shoulder||2 1⁄2 Pound|
|Cold water||2 Quart|
|Black pepper||1⁄2 Teaspoon|
|White corn meal||2 1⁄4 Cup (36 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Summer savory||4 Teaspoon|
1. In a large stock pot, place the pork shoulder and cover with cold water.
2. Bring to a boil on a high flame.
3. Reduce flame and simmer the pork for almost 2 hours until it is tender.
4. Add seasoning towards the last 30 minutes of cooking.
5. When meat is fork tender, remove onto a platter and allow cooling until easy to handle.
6. Shred the meat in long fibers, using a fork.
7. Measure and remove 2 cups of the stock and keep aside it aside to cool
8. Continue to boil the stock in the pot.
9. Blend the cornmeal, flour and seasonings with the cooled stock and add it to the boiling stock, stirring vigorously until well blended.
10. Add the shredded meat.
11. Continue cooking on a low, for 1 hour, stirring frequently, until the mixture leaves the sides of the pan.
12. Turn and spread into enamel pans and allow to cool
13. Slice finely.
14. Fry in a pan or on a griddle till golden brown and crispy
15. Serve accompanied with maple syrup.