Side Dish: Canada – Newfoundland and Labrador – Scrunchions

Serving Size: 6

Approximate Time

Prep 5 min

Cook 25 min

Total 30 min

Ingredients

- 1 lb (454 g) salted pork fat (salt pork or pork back fat with some rind and small lean pieces), cut into 1/4–1/2-inch (6–12 mm) pieces
- 1 tbsp (15 ml) cold water (optional; helps control splattering during initial render)
- 1/2 tsp (2.5 ml) freshly ground black pepper, or to taste
- Optional for serving: boiled potatoes, toutons, fresh parsley, or a splash of malt vinegar

Instructions

Short Description:
Small pieces of salted pork fat fried slowly until the fat is rendered and the bits are deeply browned and crisp — a salty, crunchy condiment and side from Newfoundland and Labrador. The rendered fat (scrunchion grease) is often saved for cooking other dishes.

Regional Notes:
This Newfoundland version uses salt-cured pork fat (often salt pork or pork back fat) and is rendered slowly to make both crisp morsels and useful cooking fat; it is saltier and crunchier than typical Midwestern cracklings and is traditionally served alongside boiled potatoes, toutons, or fish chowder. The emphasis is on small, deeply browned pieces rather than large pork rinds.

1. Pat the pork pieces dry with paper towel and trim any excessively large pieces so most cubes are roughly uniform, about 1/4–1/2 inch (6–12 mm).
2. Place a heavy skillet (cast iron preferred) over low heat. Add the cut pork pieces in a single layer; do not crowd the pan. If the pork is extremely dry, add 1 tbsp (15 ml) cold water to the pan to start the render without violent splatter.
3. Cook slowly over low–medium-low heat, stirring every few minutes. The goal is to render the fat out gently so the pieces brown evenly — this will take about 15–25 minutes depending on size and pan.
4. As fat renders out, tilt the pan and spoon off excess fat into a heatproof container if desired (save this rendered fat for frying potatoes or toutons). Continue cooking until the pork pieces are deeply golden-brown and crisp at the edges.
5. When the scrunchions are crisp and browned to your liking, remove them with a slotted spoon and transfer to a plate lined with paper towels to drain. Sprinkle with black pepper while hot and taste; no additional salt is usually needed because the pork is cured.
6. Serve warm as a side or condiment with boiled potatoes, fish dishes, or toutons. Store cooled scrunchions refrigerated in an airtight container for up to 5 days, or freeze up to 3 months. The rendered fat keeps refrigerated for 1–2 weeks and may be used for cooking.