Cretons: A French-Canadian Pork Pâté (Potted Meat

• Meat

  • 1 lb Ground pork

• Produce

  • 2 cloves Garlic
  • 1 Onion, medium

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/4 tsp Cinnamon
  • 1 tsp Pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 1 cup Bread crumbs, fresh

• Liquids

  • 2 cups Beef stock or water

Found on kitchendreaming.com

Description

Ingredients

• 1 pound ground pork
• 1 medium onion chopped
• 2 cloves garlic, minced
• ¼ tsp cinnamon
• ¼ tsp allspice
• 1 tsp salt
• 1 tsp pepper
• 2 cups beef stock or water
• 1 cup fresh bread crumbs

Directions

• 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.