- Recipes Home
- Interest Groups
Classic Philadelphia Scrapple Recipe
|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|
Calories 478 Calories from Fat 175
% Daily Value*
Total Fat 19 g29.7%
Saturated Fat 6.3 g31.3%
Trans Fat 0.2 g
Cholesterol 87.9 mg
Sodium 354 mg14.8%
Total Carbohydrates 45 g15%
Dietary Fiber 4.5 g18.1%
Sugars 0 g
Protein 29 g58.2%
Vitamin A 2.8% Vitamin C 2.2%
Calcium 8.6% Iron 25.9%
*Based on a 2000 Calorie diet
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.