Cretons (Quebec Potted Pork)TheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: About 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:425.7 kcal
Proteins:8.8 g
Fats:42.7 g
Carbohydrate:0.8 g
Fibers:0.2 g
Sugar:0.2 g
Cholesterol:66.8 mg
Sodium:22.9 mg
Calcium:6.2 mg
Energy:849 kcal
Proteins:17.6 g
Fats:85.2 g
Carbohydrate:1.5 g
Fibers:0.3 g
Sugar:0.4 g
Cholesterol:133.3 mg
Sodium:45.7 mg
Calcium:12.4 mg
SIMILAR RECIPES
Cretons - Reduced-fat version
Homemade Pork Rillettes
Rillettes and Sautéed Apple Bites
Country-style pâté
Easter Pâté - Berry, France
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 12 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
mild fatty bacon, cut into cubes
salt and pepper
1000
g
lean pork, cubed
5
ml
poultry seasoning
1
onion
3
cloves of garlic
2
bay leaves
250
ml
boiling water
METHOD
Step 1
- Remove the membrane from the fat and cut it into small pieces.
- Melt it over medium heat, being careful to stir so that it does not stick. It is cooked once the fat no longer gives off any water and the remaining bits of meat are golden brown.
- Pour through a fine strainer and chop the remaining bits of meat with a knife. Keep the fat for frying potatoes or cubes of meat.
Step 2
- Put the pork through a meat grinder. Cook it with the chopped onion and water. Stir constantly at the beginning.
- After 30 minutes, add the remaining bits of meat from the rendered fat, the salt, pepper and spices. Let simmer for 15 to 20 minutes over low heat.
- Pack the meat into moulds. Add a little of the rendered fat as desired.
- Let cool before serving.
SOMMELIER
A Loire Valley wine * Quarts-de-Chaume
CHEF'S NOTES
A traditional recipe as served at the Sucrerie de la Montagne in Rigaud, Quebec.
Charcuterie is the traditional art of transforming meat, particularly pork, into all sorts of diverse preparations. Cretons remain a very popular dish with the Québécois, a treasured part of their traditional cuisine.
Cretons are usually served with homemade pickles and a slice of good homemade crusty bread.
