Cretons de Chez-Nous!

Cretons de Chez-Nous!

2
Boog 0

"They call this a 'pate' in France. Good on fresh bread but even better on toast with butter."
Saved
Save
I Made it Rate it Share Print

Ingredients

3 h 5 m servings 239 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

2

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. (...

i have been making creton this way for over 40 years ….the only thing missing is 1/8 cup of duck fat…it marries well with the lean ground pork…and a pinch of cinnamon i like mine a little on th...