76 Clinton St., 212-505-5011
In these days of pedigreed pig worship, what’s a frugal chef to do with all those boutique pork trimmings? Goetta, or, as we like to call it, the heart-friendly alternative to scrapple, is the answer. A variation on that old Pennsylvania Dutch treat, goetta blends nourishing oatmeal instead of scrapple’s cornmeal with whatever leftover pork one happens to find lying around the kitchen. The finest goetta is boiled down into a mush, shaped into a pancake, and then fried to a crisp, just the way chef Shane Philip Coffey does it at Alias, where it’s served at brunch with some grits, a hot biscuit, and two eggs any way you like.
Best Pork Scraps
From the 2006 Best of New York issue of New York Magazine
So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).