Best 4 Québec Cretons Pork Paté Recipes

QUéBEC CRETONS - PORK PATé RECIPE - (3.8/5)

Steps:

• Place an appropriately-sized sauce pan over medium heat. When pan is hot, add 1 tablespoon bacon fat 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 milk to keep it at a very-thick-sauce consistency. Remove from heat and allow mixture to cool. If needed add beef stock or whole milk so the mixture seems just spreadable. Put the mixture in a food processor and process until fine and granular but not pasty. Place the mixture into a glass or ceramic container and add a small layer of bacon fat over the top to seal and add extra flavor. Refrigerate until needed. Serve on crackers as a snack, toast for a hearty breakfast or with mustard as a sandwich for lunch.

CRETONS

Steps:

• Place the ground pork, milk, onion and garlic into a large saucepan. Season with salt, pepper, cloves and allspice. Cook over medium heat for about 1 hour, then stir in the bread crumbs. Cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated.

MY MOM'S CRETONS (AKA GORTON) AND TOURTIERE

Steps:

• If your meat is too lean, cut up 1/4-1/3 pound Salt Pork, and render into lardons. Remove the salt pork bits, then continue the recipe, omitting the salt. Do not use bacon for the extra fat, bacon is smoked. You can use Lard, 1-2 T, in a pinch.
• Put all ingredients into a large sauce pot, just covering by an inch with the water.
• Mix together.
• Simmer on low, stirring frequently for 3-4 hours.
• Add water as needed to keep moist and from sticking.
• After the allotted cooking time you should have simmered the mixture down till there is about an inch of combined fat and water.
• Taste to check the seasonings. If your spices are old, you may need to re-spice the mixture
• (with the same amounts), then cook out the raw taste a bit.
• Transfer to a bowl to cool, stirring to keep fat suspended in meat.
• Serve warm on toast, or cold for sandwiches.
• For Tourtiere mix the same mixture with 3 0r 4 mashed (dry) potatoes,
• allowing them to suck up the moisture.
• Allow to cool, and ladle into pre-pared pie crusts.
• Egg wash and bake to specifications.

CRETON - CANADIAN PORK PATE

Steps:

• Put all ingredients into a pan, mash together with a potato masher & simmer on low heat for 2 3/4 - 3 hours. If it needs more liquid to cook that long, add more liquid. Do not let it get dry and stick to the bottom of the pan. Stir occasionally. After most of the liquid (2 3/4 - 3 hours) has evaporated, remove bay leaf and beat well with an electric mixer. Pour into a bowl and refrigerate to chill. Serve chilled on a good bread, toasted if you like.
• Note: if your ground pork is lean you will need to add an entire pound of the sausage. It needs the fat to make a pate. You will obviously need to add a little more liquid if you use a whole pound of sausage.