- 1 whole pork butt, cut into 6 to 8 pieces
- 4 whole hocks, fresh
- 1 whole onion, peeled and cut in 1/2
- 3 stalks celery, roughly chopped
- 1 tablespoon black peppercorns
- 4 bay leaves
- 1 tablespoon cayenne pepper
- 2 tablespoons ground black pepper
- 3 tablespoons kosher salt
- 1 tablespoon chopped sage leaves
- 3 cups white cornmeal
- 3 cups yellow cornmeal
- Clarified butter, for pan frying
- Applesauce or maple syrup, for serving
To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.
Drain and reserve the stock. Pour the solid contents onto a sheet pan so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
Measure 1 gallon of stock and return it to the pot with the meat and cayenne, black pepper, salt, and sage. Bring to a simmer over low heat.
Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes or so. Add a little stock or water, if needed, to ensure a smooth texture.
Pour into 3 loaf pans and refrigerate until solid, preferably overnight.
Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Bette Kroening, owner of Bette's Oceanview Diner, Berkeley, CA.