Cretons
A soft, milky pork spread scented with onion, cinnamon and clove, set in a crock and spread cold on toast.
- Prep
- 10 min
- Cook
- 90 min
- Total
- 100 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Heavy saucepan
- •Small crocks or ramekins
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 13 g
- carbs
- 4 g
- protein
- 12 g
- calories
- 180
Instructions
- 1
Put the pork, milk, onion and garlic in a heavy pan and break the meat up thoroughly with a fork.
- 2
Bring gently to a simmer, stirring so the milk does not catch.
- 3
Simmer uncovered on low for 1 hour 15 minutes, stirring every 10 minutes, until the mixture is thick and pale.
- 4
Stir in the breadcrumbs, cinnamon, cloves, salt and pepper and cook 10 minutes more.
- 5
Pack hot into crocks, smooth the tops and cool to room temperature.
- 6
Chill for at least 6 hours so the fat sets and the spread firms.
Chef's tips
Keep the heat very low — boiling splits the milk and gives a grainy texture.
Ingredient substitutions
- breadcrumbs → rolled oats blitzed fine, or omit for a looser spread
Storage
Keeps 1 week covered in the fridge, or freeze the crocks for 2 months.
Common mistakes to avoid
- •Cooking too fast so the pork turns rubbery
- •Underseasoning — cold cretons taste blander than hot
Serving suggestions
Cooked Cretons?
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