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    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.

    Serves: 12 

    • 450g (1 lb) minced pork
    • 225ml (8 fl oz) semi skimmed milk
    • 1 onion, chopped
    • chopped garlic to taste
    • salt and freshly ground black pepper, to taste
    • 1 pinch ground cloves
    • 1 pinch ground allspice
    • 30g (1 oz) dried breadcrumbs

    Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

    1. Place the pork, milk, onion and garlic into a large saucepan. Season with salt, pepper, cloves and allspice. Cook over medium heat for about 1 hour, then stir in the breadcrumbs. Cook for 10 more minutes. Adjust seasoning to taste. Transfer to a small container and keep refrigerated.

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    Reviews (1)


    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

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