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Prep Time: 30 Minutes Cook Time: 345 Minutes |
Ready In: 375 Minutes Servings: 5 |
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Creton Quebec breakfast at its best, this pâté-like spread is a treat on toast or crackers anytime. Ingredients:
2 lb boneless fatty pork shoulder, cut into 1-inch pieces |
1/2 lb fresh pork fat (not salted), cut into 1/2-inch pieces |
1 cup water |
1 large onion, finely chopped (1 cup) |
3 garlic cloves, finely chopped (1 tablespoon) |
2 turkish or 1 california bay leaves |
2 teaspoons salt |
1/2 teaspoon black pepper |
1/4 teaspoon ground allspice |
Directions:
1. Pulse pork shoulder and fresh pork fat together in 2 batches in a food processor until finely ground (be careful not to pulse to a smooth purée), transferring to a 2- to 2 1/2-quart heavy saucepan.
2. Add water, onion, garlic, bay leaves, salt, black pepper, and allspice to pork and bring to a boil, stirring to break up clumps. Reduce heat and simmer, partially covered, stirring occasionally, until meat is tender and liquid is still visible below surface of meat, 1 1/2 to 1 3/4 hours.
3. Discard bay leaves from pot, then transfer pork to 5 (8-oz) ramekins with a slotted spoon. Spoon remaining liquid over pork (use caution).
4. Place a small round of wax paper on surface of creton in each ramekin and chill until firm, at least 3 hours.
5. Let stand at room temperature 1 hour before serving.
6. Cooks' note: Creton keeps, covered and chilled, 1 week (flavor improves during the first few days).
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