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Recipe courtesy of Bette Kroening


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  • Level: Intermediate
  • Total: 11 hr (includes setting time)
  • Active: 1 hr
  • Yield: 30 servings
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1 whole pork butt, cut into 6 to 8 pieces

4 whole hocks, fresh

1 whole onion, peeled and halved

3 stalks celery, roughly chopped

1 tablespoon black peppercorns

4 bay leaves

3 tablespoons kosher salt

2 tablespoons ground black pepper

1 tablespoon cayenne pepper

1 tablespoon chopped fresh sage

3 cups white cornmeal

3 cups yellow cornmeal

Clarified butter, for pan-frying

Applesauce or maple syrup, for serving


  1. 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.
  2. Drain and reserve the stock. Pour the solid contents onto a baking sheet 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.
  3. Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Don't over grind it.
  4. Measure 1 gallon of stock and return it to the pot along with the chopped meat and the salt, ground black pepper, cayenne, and sage. Bring to a simmer over low heat.
  5. Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensure a smooth texture.
  6. Pour into 3 loaf pans and refrigerate until solid, preferably overnight.
  7. Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.