When I originally set out to start the blog and capture my family recipes, I knew this recipe would be among the first ones that I wanted to create since it’s one recipe my father has really wanted for a long time. His Mother made this recipe often but had never written it down. It’s a typical “back pocket” recipe, one the cook knows without needing the recipe, that differs from family to family based on flavors and tastes and is passed down through the generations without much thought or consideration.
Cretons: A French-Canadian Pork Pâté (Potted Meat)
Yield 1 pound
- 1 pound ground pork
- 1 medium onion chopped
- 2 cloves garlic, minced
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp salt
- 1 tsp pepper
- 2 cups beef stock or water
- 1 cup fresh bread crumbs
- Place a medium sauce pan over medium heat.
- When pan is hot, add 2 Tbsp olive oil and gently fry the ground pork until cooked through. While the pork cooks, use a fork to keep crumbling it.
- Add the onion, garlic, spices, salt and pepper and continue to cook, stirring occasionally, until the onions and garlic are soft and translucent.
- Lower the heat to a low simmer and continue to cook for about an hour.
- If mixture starts to dry out add beef stock or water to keep it at a very-thick-sauce consistency. Add bread crumbs and mix to combine.
- Remove from heat and allow mixture to cool.
- If needed add beef stock or water so the mixture seems just spreadable.
- Either with an immersion (stick) blender or food processor, grind until fine and granular but not pasty.
- Place the mixture into a glass or ceramic container and seal with plastic wrap. Refrigerate several hours to overnight for best results. Serve with crostini or toast points.
Serve on crackers as a snack, crostini for a great appetizer, toast points for a hearty breakfast or with mustard as a sandwich for lunch. This also would make a great camping food since it is so versatile. Prepared ahead of time, it would make a lovely addition to the other chilled foods in your cooler.
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