Recipe by Lennie
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.
Top Review by laurieboutin
This is pretty close to what my Memere used to make. However, she would slow cook a piece of Boston Pork Butt with the fat on for a few hours so you could shred the meat with a fork. It's less healthy...but very flavorful!
- 1 1⁄4 lbs ground pork
- 3⁄4 cup finely chopped yellow onion
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 3⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon nutmeg
- 3⁄4 cup whole milk
- 1⁄4 cup fine breadcrumbs
Directions See How It's Made
- In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
- Add the onions and garlic, and cook for 1 minute.
- Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
- Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
- Reduce 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.
- Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
- Remove from the heat and adjust the seasoning, to taste.
- Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
- Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
- Serve with thinly sliced French bread or toasted French bread croutons.