Pork Scrap - Pork Guton - Cretons à L’ancienne
- Ready In:
- 1hr 40mins
- Cook pork until no longer pink, do not drain.
- Add remaining ingredients; cook slowly for 1 to 1 1/2 hours.
- Refrigerate until serving (preferably overnight).
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Very authentic recipie! I was taught to make this by my FrenchCanadian Memere and all 10 of my aunts and uncles! I do not pre cook the pork, everything goes into the pot except for plain breadcrumbs. Everything cooks for 2 hours being mashed and stired every 20 minutes, then bread crumbs added just enough to absorb whats left of the liquid and mash ,stir ,cook 10 more minutes on low, remove from heat and put into small covered dishes and store in fridge until cool. We always leave the pork fat layer on top to make it moist enough (not really healthy, but oh soo good) to spread on toasted bread w/ a good mustard. Very good treat on a cold winter morning!