Ponas

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.

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Ponas

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. 
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Ponas
Servings: 48
Calories: 56kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 56kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 363mg | Potassium: 79mg | Fiber: 1g | Sugar: 0g | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.5mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Comments

  1. Anonymous

    5 stars
    This looks like what I have been searching for!
    My ex-mother in law who happened to be polish, made this alot and I used to love eating it for breakfast. Will definitely try this! Thank You!

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