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Pon Hoss

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Submitted by Sandy4619 on 11 March 2009 - 10:37am

The Amish Cook's column in this weeks paper mentioned Pon Hoss (a meat made from the scrapes of a hog). As I child I remember my folks making such a dish when they butchered the hogs. I would love to have the recipe if anyone has it. I believe it included the meat, corn meal and seasonings and could be made using a pork roast also.

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Re: Pon Hoss

Submitted by Zoran (not verified) on 27 July 2009 - 2:17am.

Yum pork.Using these Forex Trading Strategies and Systems you will learn how to start making forex trades with confidence and start to make profits.forex trading systemWant a good Forex Trading System? Searching for a good forex trading system? If you're anything like me, you've been probably exposed to a number of Forex systems.

Re: Pon Hoss

Submitted by farmhousebarb on 11 March 2009 - 7:34pm.

Hi, I'm back! Here is the recipe you are looking for..I used a smaller version because I'm guessing you don't want to make a "truckload"!! 1# pork, finely chopped, 1 qt. water or pork broth, salt and pepper to taste, 1 1/2 cups cornmeal, 1/4 cup of buckwheat or whole-wheat flour. Stir the meat into rapidly boiling ,seasoned water or broth. When it returns to a boil,SLOWLY add the cornmeal & flour. Stir constantly until thickened. Cover and let simmer over VERY LOW heat for 15 min. Pour into 2 1# loaf pans. Cool as quickly as possible, then refrigerate. When set, unmold and slice abt 1/2 in. Fry in a hot greased skillet until brown & crusty on each side. Serve it hot with ketchup, apple butter, or syrup. Around this farm, it has to be maple syrup!! I hope this helps you!

Re: Pon Hoss

Submitted by nancie on 2 September 2009 - 2:47pm.

barb,

        this REALLY brings back lots of memories.....yum yum

Re: Pon Hoss

Submitted by LuvMaerz on 11 March 2009 - 9:38pm.

Hope this doesn't sound dumb, but is the chopped pork cooked or raw? And what cut of pork do you usually use?

Re: Pon Hoss

Submitted by farmhousebarb on 12 March 2009 - 8:27am.

That doesn't sound dumb, I just took for granted that people would know..oops! The pork is raw, and we just always use trim, so I think any cut would work.

Re: Pon Hoss

Submitted by LuvMaerz on 11 March 2009 - 5:35pm.

I remember it from one of the Amish Cook cookbooks. I remember that they put some of the "liver pudding" in while they make it. I will look for it later and post ?

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Re: Pon Hoss

Submitted by dcharrison on 11 March 2009 - 4:32pm.

I am pretty sure it is about what my grandmother always called Head Cheese - but I didn't eat that either, so don't know.

Re: Pon Hoss

Submitted by farmhousebarb on 11 March 2009 - 4:17pm.

I stated in an earlier response that this is the same recipe that my family calls "scrapple". I do not have time right now to get the book out to look it up. I've got to go gather sap and then milk, but either later this eve. or in the am, I will post the recipe for you. Gotta go, but I'll be back!