Pork Scraps Recipes

PORK SCRAPS

Pork Scraps image

These original "bacon" bits are delicious served sprinkled on baked potatoes or your favorite fish dish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. The recipe is easily multiplied and cooking time is approximate. Save the rendered fat for other cooking uses. Since most of the fat is rendered out, I believe that the calorie count is skewed to the high side.

Provided by Molly53

Categories Pork

Time 2h10m

Yield 1 batch

Number Of Ingredients 2

Ingredients

1/2 lb salt pork, cut into 1/4-inch cubes
1/2 lb salt pork, cut into 1/4-inch cubes (this should really be a pound altogether, but the software won't let me enter a recipe with only one)

Steps:

Discard water.
Preheat oven to 275°F.
Place salt pork in a single layer in a skillet.
Place in oven or over very low heat, turning often so that all sides brown evenly.
When sufficiently crisp, drain well and serve sprinkled over the top of your favorite savory dish.

SCRAPPLE

Scrapple image

Provided by Food Network

Categories main-dish

Time 11h

Yield 30 servings

Number Of Ingredients 14

Ingredients

1 whole pork butt, cut into 6 to 8 pieces
4 whole hocks, fresh
1 whole onion, peeled and halved
3 stalks celery, roughly chopped
1 tablespoon black peppercorns
4 bay leaves
3 tablespoons kosher salt
2 tablespoons ground black pepper
1 tablespoon cayenne pepper
1 tablespoon chopped fresh sage
3 cups white cornmeal
3 cups yellow cornmeal
Clarified butter, for pan-frying
Applesauce or maple syrup, for serving

Steps:

To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.
Drain and reserve the stock. Pour the solid contents onto a baking sheet so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Don't over grind it.
Measure 1 gallon of stock and return it to the pot along with the chopped meat and the salt, ground black pepper, cayenne, and sage. Bring to a simmer over low heat.
Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensure a smooth texture.
Pour into 3 loaf pans and refrigerate until solid, preferably overnight.
Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.

GORTON (FRENCH-CANADIAN PORK SPREAD)

Gorton (French-Canadian Pork Spread) image

French-Canadian pork spread for toast and crackers....This was my memere's recipe and so far I have never had any better. Very simple to make :) I guess from what I read, Croton and Gorton are almost the same, Gorton being the New Englander translation :) Enjoy

Provided by Lil1

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 14h

Yield 40

Number Of Ingredients 7

Ingredients

2 pounds finely ground pork fat
2 pounds finely ground pork
2 onions, finely chopped
4 cups water
1 teaspoon ground cloves
¾ teaspoon ground nutmeg
salt and black pepper to taste

Steps:

Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.
The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 1.1 g, Cholesterol 27.6 mg, Fat 23.4 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 8.5 g, Sodium 15.2 mg, Sugar 0.5 g

PORK SCRAP - PORK GUTON - CRETONS à L'ANCIENNE

Pork Scrap - Pork Guton - Cretons à L'ancienne image

A French Canadian holiday tradition and Lowell, Massachusetts favorite posted in response to a recipe request. Serve it as a sandwich or on toast as an appetizer.

Provided by Molly53

Categories Pork

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs ground pork
1 1/2 cups breadcrumbs or 1 1/2 cups panko breadcrumbs
1 1/2 cups milk
1 1/4 teaspoons salt
1 1/4 tablespoons pepper
1 1/4 tablespoons cinnamon
3/4 tablespoon ground cloves
1 medium onion, peeled and finely minced

Steps:

Cook pork until no longer pink, do not drain.
Add remaining ingredients; cook slowly for 1 to 1 1/2 hours.
Refrigerate until serving (preferably overnight).

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