Cretons are Quebec's answer to pâté: ground pork simmered slowly with onion, milk and warm spices until it sets into a spread for toast. Homemade cretons have one advantage over the store tub: you know every ingredient.
Ingredients
- 500 g (1 lb) ground pork, not too lean
- 1 onion, finely chopped
- 1 garlic clove, minced
- 250 ml (1 cup) milk
- 125 ml (1/2 cup) breadcrumbs
- 2 ml (1/2 tsp) cinnamon, 1 ml (1/4 tsp) cloves, a pinch of allspice
- Salt and pepper
- 15 ml (1 tbsp) lard, optional, for richness
Method
- Put the pork, onion, garlic, milk and spices in a saucepan. Bring to a simmer over medium heat, breaking the meat up with a spoon.
- Lower the heat and cook, uncovered, 60 to 75 minutes, stirring often, until the mixture is thick and the liquid has nearly gone. Stir in the lard if using.
- Stir in the breadcrumbs, season well, and cook 5 more minutes.
- Pack into ramekins or a loaf dish, cool, cover and refrigerate overnight to set.
Keeps 5 days refrigerated and freezes well. Serve cold on toast with mustard.
From Rise Nutrition
Try it for 30 days.
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