Creton, a pork spread, is a breakfast staple in the province of Quebec. There are many versions going around but this one has pretty simple ingredients and preparation and the taste is great with just the right amount of spices. It’s based on the creton recipe in L’Encyclopedie de la Cuisine by Jehane Benoit, a classic French Canadian cooking book.
Cretons are usually eaten on toasts (sometime with a dash of mustard) or on crackers. This makes a pretty big batch for one person but it can be frozen and it will be as good when thawed.
1 lb (454 g) of ground pork
2 slices of white bread
1 cup of milk
1/4 teaspoon of cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of garlic powder
Salt and pepper, to taste
- Remove the crust from the bread and tear in small cubes. Put in a pan with the milk and stir together.
- Add the pork,the spices, the salt and the pepper to the pan and mix. Cook over low heat for about an hour, stirring from time to time.
- Once the cretons are well cooked, you can eat them as is or put them in the blender and chop a few seconds for a smoother texture. They can be stored in the fridge for a week, or in the freezer for a long time.