Canadian Creton by Jerry
July 10, 2013
"This recipe was given to me by Jerry who is on another recipe site I frequent. He answered my request for an authentic recipe for this. He's from Ontario."
- Serving Size: 1 (18.1 g)
- Calories 20.8
- Total Fat - 1 g
- Saturated Fat - 0.3 g
- Cholesterol - 8.4 mg
- Sodium - 76.3 mg
- Total Carbohydrate - 0.3 g
- Dietary Fiber - 0 g
- Sugars - 0.1 g
- Protein - 2.6 g
- Calcium - 2.6 mg
- Iron - 0.2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Pulse the boneless fatty pork shoulder and fresh pork fat together in 2 batches in a food processor
Until finely ground.
(NOTE: You could use coarse ground pork instead.)
Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan.
Add the stock, onion finely chopped,garlic, bay leave(s), salt, black pepper, and allspice.
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. Discard bay leaf from pot. Spoon into 5 - 8 oz ramekins with a slotted spoon.
Spoon remaining liquid over pork.
Place a small round of wax paper on top of each ramekin, and chill until firm.
You could use a loaf pan for serving.
You could omit the allspice all together if you wish. It tastes good without too.
Tips & Variations
- Basic spices and seasonings
- Food processor/Ninja
- 2 - 2 1/2 quart heavy saucepan.
- 5 - 8 oz ramekins