Cretons (Quebec Potted Pork)
Pierre Faucher — Cuisine of the Montérégie region. Total time: 1hr to 2hr. Difficulty: Easy. Chef's Note: 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. Sommelier: A Loire Valley wine — Quarts-de-Chaume.
⏱️ Prep: 20 min🍳 Cook: 60 min
Ingredients
| 1 kg | mild fatty bacon, cut into cubes | |
| — | salt and pepper | |
| 1 kg | lean pork, cubed | |
| 1 tsp. | 5 ml | poultry seasoning |
| 1 | onion | |
| 3 | cloves of garlic | |
| 2 | bay leaves | |
| 250 ml | boiling water |
Instructions
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.