Cretons (Quebecois pork spread)

    Cretons (Quebecois pork spread)

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    About this recipe: This is a recipe for a delicious French-Canadian pork spread, delicious served with toast or crackers. It makes a lovely starter or canape, but is just as nice in a packed lunch. This is also sometimes called gorton or corton.

    Serves: 40 

    • 900g finely minced pork fat
    • 900g finely minced pork
    • 2 onions, finely chopped
    • 950ml water
    • 1 teaspoon ground cloves
    • 3/4 teaspoon ground nutmeg
    • salt and black pepper to taste

    Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

    1. Stir the pork fat, minced pork, onions, water, cloves and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to the boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.
    2. The longer you simmer the cretons, the better the flavour will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the cretons overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.

    Pork fat

    Ask a good butcher for minced pork fat.

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