About this recipe: This is a Québécois pork spread is similar in taste and texture to a coarse pate. Cretons is best appreciated when spread on wholegrain toast with some onion jam.
I moved to Canada a couple of years ago and 'discovered' cretons when dining at Cora's. Since then I've been looking for a good recipe, and this one is pretty good. I've made it a few times and it's really rather easy. The difference between my method and the one stated is that I stagger the addition of the ingredients rather than adding them all at once. So I cook the pork first- just so that the fat starts melting and the meat begins to change colour- then I add the onions and leave it for about 5-10 minutes for the pork to cook further and the onions to soften a little. I then add the garlic and spices/seasoning and cook for a further couple of minutes before adding the milk. I appreciate that might not be the traditional Quebecois method, but I'm happier cooking the pork first and the end result is much like the version served at Cora's that I was trying to imitate. In future I might commit heresy and try flavouring it with caraway and celery seeds for something a little more Polish in character, or maybe smoked paprika and garlic for a Balkan flavour. As the original recipe stands, it makes a very simple, quick pâté- like spread, which is delicious on toast and which my whole family seems to like. Highly recommended. - 14 Nov 2016