Scrunchions are small cubes of salted pork fatback rendered slowly until crisp and golden. In Newfoundland and Labrador, they are especially associated with fish and brewis: the crisp pieces and some of their warm rendered fat are spooned over the dish. This simple four-portion version uses salt pork alone, without added oil or onion; families and cooks may vary the cut, crispness and accompaniments.
The Newfoundland name refers to crisped pieces of salted fatback, not pork skin cracklings. A scanned Newfoundland recipe booklet describes small cubes of salt fat pork fried crisp and golden, then poured over fish and brewis; a regional dictionary entry also links them with fish, potatoes and brewis. This recipe keeps that core in a small home batch. Some cooks add onion, but it is not included here.
Prepare the porkWhile it is cold, brush or scrape away a heavy layer of loose surface salt; pat it dry without rinsing. Cut into small, even 1.5 cm cubes.
Render slowlyPut the cubes in a cold heavy skillet. Set it over medium-low heat and cook gently for about 15–20 minutes, stirring every few minutes, until much of the fat has rendered and the pieces are crisp and golden. Do not rush them or turn the heat high. Check the largest meaty piece with a clean thermometer; it must reach at least 71°C.
Serve with the fatLift the crisp scrunchions out with a slotted spoon and divide them among four portions. Spoon one quarter of the rendered fat over each portion. Serve hot over fish and brewis, pan-fried cod, toutons or potatoes.
Salt fatback varies in saltiness and in its balance of fat and lean. Use unsmoked salt pork rather than bacon for the characteristic taste. The recipe assumes all the crisp pieces and rendered fat are divided among four servings, so the nutrition estimate is rich and sodium-heavy. Scrunchions are a topping, not a complete meal. Onion is a documented local variation; if you add it, cook it in the rendered fat after removing the crisp pork, and expect the nutrition and yield to change.
Cool leftover scrunchions and fat promptly in a covered shallow container and refrigerate within two hours at 4°C or below. Use within 2–3 days or freeze. Reheat to 74°C.
Rounded estimate based on generic USDA food-composition data for salt pork. It assumes the full batch of crisp pieces and rendered fat is divided among four portions. Salt level, surface salt removed and fat left in the pan can change the actual values substantially.
The core ingredient is pork and contains no intentional priority allergens. Check the salt-pork label for added ingredients or cross-contact statements. Keep raw pork refrigerated at 4°C or below, wash hands and clean the knife, board and skillet after handling it. Cook the largest meaty cube to at least 71°C with a clean thermometer. Refrigerate leftovers within two hours at 4°C or below; use within 2–3 days or freeze, and reheat to 74°C.
No. Scrunchions are salted fatback cut into cubes and rendered in a pan until crisp. Pork rinds are made from pork skin. Scrunchions are commonly served with fish and brewis or as a topping for other dishes.
