The Recipe Box Menu

French-Canadian Creton or pork pate

 

1 1/4 pounds ground pork, not too lean
3/4 cup finely chopped yellow onions
1 teaspoon minced garlic
1 teaspoon Kosher or sea salt
3/4 teaspoon lemon pepper
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3/4 cup whole milk
1/4 cup fine breadcrumbs


Saute the pork in a large frying pan 3 minutes until no longer pink, then add the onions and garlic, stirring for another minute. Add the salt and other seasonings and cook stir another minute. Add the milk and bread crumbs and continue stirring for 3 minutes over medium heat. Reduce to low, cover, and cook, stirring occasionally, for over an hour, until the pork is very tender and the liquid is reduced. Cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.

Adjust the seasoning and transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula. Cover tightly and refrigerate until well chilled and firm, at least 4 hours or overnight. Serve with thinly sliced French bread and cornichon pickles.