Entree: Canada – Quebec – Cretons (A spiced Quebecois pork spread cooked with milk and onions, chilled and served on toast)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Additional 2 hrs

Total 3 hrs

Ingredients

- 1 lb (454 g) ground pork, preferably 20–30% fat
- 1 medium onion, finely chopped (approx. 1 cup / 150 g)
- 1 cup (240 ml) whole milk
- 1/4 cup (30 g) fine dry breadcrumbs
- 2 tbsp (28 g) unsalted butter
- 1 bay leaf
- 1/4 tsp (0.5 g) ground cloves
- 1/4 tsp (0.5 g) ground cinnamon
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) maple syrup (optional, for a touch of sweetness)
- Toast or crusty bread, for serving

Instructions

1. In a medium heavy-bottomed skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes.
2. Add the ground pork to the pan and break it up with a spoon. Cook until no longer pink, about 6–8 minutes, allowing pork and onions to brown lightly.
3. Stir in the milk, breadcrumbs, bay leaf, ground cloves, ground cinnamon, salt, and pepper. Bring to a gentle simmer over medium-low heat.
4. Reduce heat to low and simmer, uncovered, stirring often to prevent sticking, until the mixture thickens and the milk is mostly absorbed and the pork becomes very soft and spreadable, about 30–40 minutes.
5. Remove the bay leaf and, if using, stir in the maple syrup. Taste and adjust seasoning with additional salt or pepper.
6. Transfer the cretons to a shallow container and smooth the top. Cool to room temperature, then refrigerate until fully chilled and set, at least 2 hours or overnight.
7. Serve chilled as a spread on toast or crackers. Keeps refrigerated for up to 5 days.