Best 4 Pork Scraps Recipes

Pork scraps are a versatile and delicious dish that can be enjoyed in many different ways. Made from bite-sized pieces of pork shoulder, these morsels are typically seasoned and cooked until crispy. They can be enjoyed on their own as a snack or appetizer, or used as an ingredient in a variety of dishes. This article features three unique recipes that showcase the versatility of pork scraps: Crispy Pork Scraps, Pork Scrap Tacos, and Pork Scrap Fried Rice.

In the first recipe, the pork scraps are coated in a flavorful blend of spices and then fried until golden brown. The result is a crispy and addictive snack that is perfect for parties or game day gatherings. The second recipe uses pork scraps as a topping for tacos, adding a crunchy and savory element to this classic Mexican dish. The third recipe incorporates pork scraps into a hearty and flavorful fried rice dish, making it a quick and easy meal that is sure to satisfy. With its detailed instructions and helpful tips, this article provides everything you need to know to make delicious and satisfying pork scrap dishes at home.

Here are our top 4 tried and tested recipes!

GORTON (FRENCH-CANADIAN PORK SPREAD)

Gorton (French-Canadian Pork Spread) image

French-Canadian pork spread for toast and crackers....This was my memere's recipe and so far I have never had any better. Very simple to make :) I guess from what I read, Croton and Gorton are almost the same, Gorton being the New Englander translation :) Enjoy

Provided by Lil1

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 14h

Yield 40

Number Of Ingredients 7

Ingredients

2 pounds finely ground pork fat
2 pounds finely ground pork
2 onions, finely chopped
4 cups water
1 teaspoon ground cloves
¾ teaspoon ground nutmeg
salt and black pepper to taste

Steps:

Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.
The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 1.1 g, Cholesterol 27.6 mg, Fat 23.4 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 8.5 g, Sodium 15.2 mg, Sugar 0.5 g

PORK SCRAP - PORK GUTON - CRETONS à L'ANCIENNE

Pork Scrap - Pork Guton - Cretons à L'ancienne image

A French Canadian holiday tradition and Lowell, Massachusetts favorite posted in response to a recipe request. Serve it as a sandwich or on toast as an appetizer.

Provided by Molly53

Categories Pork

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs ground pork
1 1/2 cups breadcrumbs or 1 1/2 cups panko breadcrumbs
1 1/2 cups milk
1 1/4 teaspoons salt
1 1/4 tablespoons pepper
1 1/4 tablespoons cinnamon
3/4 tablespoon ground cloves
1 medium onion, peeled and finely minced

Steps:

Cook pork until no longer pink, do not drain.
Add remaining ingredients; cook slowly for 1 to 1 1/2 hours.
Refrigerate until serving (preferably overnight).

PORK SCRAPS

Pork Scraps image

These original "bacon" bits are delicious served sprinkled on baked potatoes or your favorite fish dish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. The recipe is easily multiplied and cooking time is approximate. Save the rendered fat for other cooking uses. Since most of the fat is rendered out, I believe that the calorie count is skewed to the high side.

Provided by Molly53

Categories Pork

Time 2h10m

Yield 1 batch

Number Of Ingredients 2

Ingredients

1/2 lb salt pork, cut into 1/4-inch cubes
1/2 lb salt pork, cut into 1/4-inch cubes (this should really be a pound altogether, but the software won't let me enter a recipe with only one)

Steps:

Discard water.
Preheat oven to 275°F.
Place salt pork in a single layer in a skillet.
Place in oven or over very low heat, turning often so that all sides brown evenly.
When sufficiently crisp, drain well and serve sprinkled over the top of your favorite savory dish.

RENDERED LARD

Rendered Lard image

Provided by Alton Brown

Time 3h15m

Yield 1 1/2 cups rendered fat

Number Of Ingredients 2

Ingredients

1 pound pork fat, fatback, pork scraps or other unsmoked, uncured pork pieces
1/3 cup water

Steps:

Preheat the oven to 300 degrees F.
Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven. Add the water. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. Cook until the fat has melted, the water has evaporated and the pieces begin to brown slightly, approximately 3 to 4 hours. Pour through a fine mesh strainer into a heatproof container and allow the fat to cool completely before covering and storing in the refrigerator.

Tips:

To save time, use pre-cooked bacon or sausage.
Chop the vegetables into small pieces so they cook evenly.
Brown the pork scraps in a large skillet over medium heat until they are crispy.
Add the vegetables and cook until they are tender.
Stir in the eggs and cook until they are scrambled.
Season the pork scraps with your favorite seasonings.
Serve the pork scraps with toast, biscuits, or grits.

Conclusion:

Pork scraps are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover pork. With just a few simple ingredients, you can create a hearty and satisfying meal that the whole family will love. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, pork scraps are a great option.