This is a family recipe that we have made for over 90 years; I believe it can also be known as Scrapple. And incidentally you can make it with other parts of pork.
Ponas also was known as scrapple in an economical way to stretch out cuts of pork. This is a personal family recipe that has been passed around in my family for over 100 years now.
- 1/2 gallon pork broth chicken broth is ok
- 1 1/2 tablespoon salt
- 1 teaspoon allspice
- 3 1/2 cups cornmeal
- 1 cup chopped onion
- 1 teaspoon black pepper
- 1/2 cup all purpose flour
- 3 cups pork
Our family has made this for over 90 years. Normally the hog head is used except the jowls, they are trimmed off and cured for bacon. You normally split the head and clean, boil meat until it falls off of the bones, saving the broth.