Cretons de Chez-Nous!

Directions

1. Place pork fat cubes in a large heavy pan or Dutch oven over low heat and slowly pan-fry until the cubes render their lard and become browned and crisp, about 30 minutes. Stir occasionally. Remove the pork cracklings with a slotted spoon and drain on paper towels.
2. Stir ground pork, onions, salt, allspice, and black pepper in the Dutch oven with rendered fat and slowly pour in 2 cups boiling water; bring to a boil, reduce heat to low, and simmer with the pan partially covered until water has evaporated, about 1 1/2 hours.
3. Place browned crackling cubes into a food grinder and coarsely grind; thoroughly stir the ground cracklings into the pork mixture. Simmer the mixture for 30 more minutes uncovered. Remove from heat and allow to cool until mixture can be handled, about 20 minutes. Grind the cretons mixture with the food grinder.
4. Spoon about 1/4 cup of the mixture into small jars or lidded containers and cover with plastic wrap; push the wrap down onto the surface of the cretons to completely cover. Cover containers with lids and refrigerate or freeze until serving time. Let cretons come to room temperature before serving.

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Reviews (1)

Your Rating:

6

David

Jul. 7, 2012

"A truly delightful pork pate! I did make one addition to the written recipe however. I decided it needed just a small 'kick' to it. Hence, I added 4 tbls of "finely" crushed corriander seeds. (A clea..." See moren coffee grinder works a treat for this opration. A mortar and pestle works just as well, but is a time-consumming opera-tion and can cause cramping of your hands.). I be-lieve that the coffe grinder is the easiest and fastest mode to use. I also let them sit in the refrigerator for 24 hours and gave them one final stir before per-manent storage. This allows he flavours to meld. A real gem to present to your guests with your drink of choice whilst the dinner is merrily cooking away in the kitchen. +David"