5 from 1 vote
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins

Pork spread, potted pork, pork pate.

Course: Appetizer
Cuisine: French
Keyword: cretons, pork pate, potted pork
Servings: 8
  • 1 pound lean ground pork, or 4.5 kilos
  • 1 onion, chopped finely
  • 2 cloves of garlic, diced
  • 1 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp ground sage or dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/8 tsp ground clove
  • 1 1/4 cup 2% milk
  • 3/4 cup dry breadcrumbs
  1. In a sauce pan, combine the pork, onions, garlic, salt and spices. Cook on low heat for a couple of minutes, or until half of the pork isn't pink anymore. 

  2. Remove some of the fatty liquid with a spoon or a ladle. This step is optional, but I usually do this.

  3. Add the milk and stir. Cover with a lid. 

  4. Simmer on low heat for 30 minutes. Stir every 10 minutes so that the ingredients don't stick to the bottom of the pan.

  5. Add the bread crumbs. Stir. Cover with a lid. 

  6. Allow the ingredients to simmer on low heat for another 30 minutes. Stir every 5 to 10 minutes. 

  7. Pour into a bowl, cover and refrigerate.