Pork Schnitzel and Blood Waffles


  • 12 pieces pork bottom round, or top round, pounded until 1/4-inch thick
  • As needed flour
  • As needed salt
  • As needed pepper
  • As needed eggs
  • As needed Rice Krispies or corn flakes crushed
  • As needed maple syrup

Pig Butter

  • 2 slabs pork ribs 80% fat/20% lean
  • 1/4 cup onion
  • 2 TBL garlic
  • To taste salt
  • To taste pepper
  • To taste crushed red pepper
  • To cover water

Blood Waffles

  • 4 cups a.p. flour
  • 2 teaspoon salt
  • 2 TBL plus 2 teaspoons baking powder
  • 1/4 cup white sugar
  • 2 eggs
  • 2-4 oz pork blood
  • 3 cups milk warm
  • 2/3 cup butter melted


  1. For the Blood Waffles: In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. In a separate bowl, beat the eggs and blood. Stir in the milk and butter. Pour the milk mixture into the flour mixture; beat until blended. Ladle the batter into a preheated waffle iron. Cook the waffles until crisp. Serve immediately 
  2. For the Pig butter: Render pork in water until it falls apart. Add onion, garlic and seasonsings until caremlized. Purée to desired consistency 
  3. For the schnitzel: Dredge pork in flour, eggs and cereal and deep fry 

Recipe Credit: Team Jennings

To serve: Plate with blood waffles, pig butter and maple syrup