Creton is a french-canadian specialty; this type of "pork pate" is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard. Many in Quebec eat it at breakfast. Prep time includes chilling time.
My Private Note
Units: US | Metric
- 1In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
- 2Add the onions and garlic, and cook for 1 minute.
- 3Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
- 4Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
- 5Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
- 6Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
- 7Remove from the heat and adjust the seasoning, to taste.
- 8Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
- 9Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
- 10Serve with thinly sliced French bread or toasted French bread croutons.
Nutritional Facts for Emeril Lagasse's Creton
Serving Size: 1 (152 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 328.3
- Calories from Fat 188
- Total Fat 20.9 g
- Saturated Fat 7.9 g
- Cholesterol 91.9 mg
- Sodium 503.0 mg
- Total Carbohydrate 7.2 g
- Dietary Fiber 0.7 g
- Sugars 2.7 g
- Protein 26.1 g