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I sent a PM to hunting270 but me might as well share tips on the open. I have found too much meat throws off the balance, more is not better. This was originally made to make scraps go further. I do chop the meat in a food processor, we like it more fine. Fry it crispy in a skillet that was used for the same task 40 years before I was born. Amazing with karo syrup, or with over easy eggs. Pretty sure I know what I'm making this weekend.
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Pon haus
Originally posted by Playa View PostWell unless somebody’s Oma is going to beat them with a rolling pin, somebody needs to post up a recipe!
Ingredients
5 cups broth from pork bones (add water if needed)
2 teas. salt
1 cup finely cut and shredded pork meat if desired
2½ fine ground corn meal
butter and/or grease
Instructions
Bring broth (and water) to a boil
Add salt and meat
Whisking briskly, slowly add in your cornmeal
Remove pan from heat and pour into a regular sized loaf pan
Chill for 3-5 hours
Turn pon haus out of pan and slice into ¼ thick slices
Fry in butter and/or grease until golden brown and crispy
Pour on syrup of choiceLast edited by S-3 Ranch; 02-12-2020, 06:50 PM.
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