Québécois Cretons
A traditional Québécois pork spread, cretons are a savory and slightly sweet pâté often served as a breakfast or brunch item, typically spread on toast or with crackers.
🧂 Ingredients
- 500 g Ground pork
- 100 g Pork fat (back fat or lard)(finely diced)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1/2 cup Milk
- 1/4 cup Rolled oats
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- 1 tbsp Fresh thyme leaves(chopped)
👨‍🍳 Instructions
- 1
In a large skillet or pot, melt the pork fat over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 minutes💡 Tip: Don't brown the onions too much. - 2
Add the minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 3
Add the ground pork to the skillet. Break it up with a spoon and cook until browned, stirring occasionally. Drain off any excess fat.
đź’ˇ Tip: Ensure all pink is gone from the pork. - 4
Stir in the milk, rolled oats, salt, black pepper, cinnamon, cloves, and thyme. Bring the mixture to a simmer.
đź’ˇ Tip: The oats will help thicken the mixture. - 5
Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, stirring occasionally, until the mixture is thick and well combined.
⏱️ 1 hour💡 Tip: The longer it simmers, the richer the flavour. - 6
Remove from heat and let cool slightly. Spoon the cretons into small ramekins or a single larger dish.
đź’ˇ Tip: Allowing it to cool slightly makes it easier to handle. - 7
Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cretons to set.
⏱️ 4 hours💡 Tip: Cretons are best served cold or at room temperature.
đź’ˇ Pro Tips
- âś“Using a mix of ground pork and pork fat provides the best texture and flavour.
- âś“Adjust the spices to your personal preference. Some recipes include a pinch of nutmeg.
- âś“Cretons can be frozen for longer storage.
🔄 Variations
- Add finely chopped cooked mushrooms for an earthy flavour.
- For a slightly different flavour profile, use a mix of ground pork and ground veal.