Henrys Ponas Food

HENRY'S PONAS

Steps:

• Cook 4-5lb Boston Butt Roast in a heavy pan with lid and place 2 quarts of water in pan. Slow cook for several hours. I usually cook at 250 overnight!
• Save the broth and grind the meat.
• Boil the broth but you need to know how much volume you have!
• For each 3 cups of broth you boil, you will add 1 cup of yellow corn meal slowly while stirring. Add to fast and the cornmeal will clump! In this case I used 24 cups of water and 8 cups of cornmeal. Add 3 Tablespoons of salt, 1 Tablespoon of pepper. You will also want to add about 1 cup of flour slowly! Mix and cook until mixture is done! It takes about 20-30 minutes of constant stirring to keep mixture from burning and to get cornmeal to soften. Once it is thick, you pour into pans. This makes 2 large pans about 3 inches thick.
• Cool overnight and then slice and fry. Maple syrup and butter makes a great meal.

ORIGINAL PONHAWS - PANNHAS - PONHAUS - SCRAPPLE

Steps:

• Separate pig head into halves.
• Remove eyes and brains.
• Scrape head and clean thoroughly.
• Place in a large kettle, cover with water and simmer gently for 2 or 3 hours (or until meat falls off the bone).
• Skim grease from the surface; remove meat, chop finely and return to broth.
• Season with salt, pepper and sage to taste.
• Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush.
• Cook very slowly for one hour over low heat.
• When sufficiently cooked, pour into greased loaf pans and store in a cool place until ready to use.
• To serve, cut into 1/2" slices and fry until crisp and brown.