Best 4 Pork Scrap Pork Guton Cretons à Lancienne Recipes
**Pork Scrap: A Culinary Journey Through History and Flavor**
Pork scrap, also known as "cretons" or "pork guton," is a traditional French-Canadian dish that has been enjoyed for generations. This delectable spread is made from finely chopped or ground pork, seasoned with a blend of spices and cooked slowly until it reaches a smooth and creamy consistency. Pork scrap is typically served on toast or crackers as an appetizer or snack, but it can also be used as a filling for sandwiches, wraps, and other culinary creations.
This article offers a collection of pork scrap recipes that explore the diverse culinary heritage of this dish. From classic preparations to modern interpretations, these recipes showcase the versatility andおいしさ of pork scrap. Whether you prefer a simple and traditional approach or are looking for a more adventurous flavor profile, you're sure to find a recipe that tantalizes your taste buds.
One recipe features a traditional pork scrap preparation, using ground pork, onions, garlic, and a blend of spices. Step-by-step instructions guide you through the process of cooking the pork and seasoning it to perfection. Another recipe introduces a unique twist by incorporating apples and maple syrup, creating a sweet and savory combination that is sure to impress your guests.
For those who enjoy a spicy kick, a recipe for Cajun pork scrap is included. This version uses a blend of Cajun spices, such as cayenne pepper, paprika, and garlic powder, to create a flavorful and aromatic spread. And for those with dietary restrictions, a gluten-free pork scrap recipe is also provided, ensuring that everyone can enjoy this delicious dish.
Whether you're a seasoned cook or just starting your culinary journey, this collection of pork scrap recipes offers something for everyone. So, gather your ingredients, prepare your taste buds, and embark on a delectable adventure with pork scrap, a dish that embodies the rich culinary traditions of French Canada.
GORTON (FRENCH-CANADIAN PORK SPREAD)
French-Canadian pork spread for toast and crackers....This was my memere's recipe and so far I have never had any better. Very simple to make :) I guess from what I read, Croton and Gorton are almost the same, Gorton being the New Englander translation :) Enjoy
Provided by Lil1
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 14h
Yield 40
Number Of Ingredients 7
Steps:
- Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.
- The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 1.1 g, Cholesterol 27.6 mg, Fat 23.4 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 8.5 g, Sodium 15.2 mg, Sugar 0.5 g
PORK SCRAP - PORK GUTON - CRETONS à L'ANCIENNE
A French Canadian holiday tradition and Lowell, Massachusetts favorite posted in response to a recipe request. Serve it as a sandwich or on toast as an appetizer.
Provided by Molly53
Categories Pork
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pork until no longer pink, do not drain.
- Add remaining ingredients; cook slowly for 1 to 1 1/2 hours.
- Refrigerate until serving (preferably overnight).
FRENCH-CANADIAN GORTON PORK SPREAD
Old recipe from French-Canadian Memere (Grandma). Delicious and spicy pork spread for sandwiches. Pronounced 'gah-ton'. Enjoy on a sandwich with mustard or eat alone.
Provided by Polish Frog
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 5h15m
Yield 16
Number Of Ingredients 5
Steps:
- Place the pork, onion, cinnamon, and clove into a saucepan. Season to taste with salt and pepper. Pour in water to just cover the meat. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook until the water has nearly evaporated, about 1 hour. Stir occasionally to ensure the pork cooks evenly.
- Use a potato masher or wire whisk to break the pork into thin strands. Pour off any remaining liquid, then spoon the gorton into a serving bowl. Refrigerate until cold before serving.
Nutrition Facts : Calories 58.7 calories, Carbohydrate 1.4 g, Cholesterol 17.6 mg, Fat 3.5 g, Fiber 0.3 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 17.9 mg, Sugar 0.6 g
MOM'S FRENCH CANADIAN CRETONS
This is a traditional french canadian staple. You eat this on toast of choice, it's a high protein very nutritional breakfast favourite. I've been eating cretons since I was a child and everytime I visit my parents, my mother always makes this (one of my favourite dishes) for my husband! I try to make this dish as lean as possible using a combination of turkey and pork, if no turkey than chicken is good also. Portions on the meat is 2 to 1 and doesn't matter if you use more pork than turkey or visa versa, the outcome is always just a good as the last!
Provided by Chef Frenchflair
Categories Breakfast
Time 3h15m
Yield 3 1lb - 10 servings from each 1lb container, 30 serving(s)
Number Of Ingredients 13
Steps:
- On medium high heat brown pork and turkey in the oil and olive oil mix. Using this mix the meat cooks at a higher temperature without burning the oil. While browning add onions and minced garlic; once browned add garlic powder, cloves, cinnamon, and sage, cover the top of meat mixture with salt (I prefer seasalt or kosher) and same, twice around the pot with pepper (preferrably fresh ground). Mix the meat and seasonings and add in boiling water to meat mixture, enough to cover the top. Bring to boil, lower to simmer about 3hrs. or until water is reduced to almost nothing. approximately half way through cooking process adjust your mixture with alspice, no more than a teaspoon should be required. I go by taste. Now to properly adjust the mixture for spreading purposes add in enough bread crumbs to absorb the remaining liquid in the pot. Using a hand blender puree meat mixture. Divide into containers and let cool before freezing or putting in fridge. yeilds 3-4lbs. Enjoy!
Nutrition Facts : Calories 118.1, Fat 8, SaturatedFat 2.7, Cholesterol 40.4, Sodium 36.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 10.5
Tips:
- Soak the pork scraps in cold water for at least 30 minutes to remove any impurities.
- Use a sharp knife to finely chop the pork scraps. This will help them to cook evenly.
- Cook the pork scraps over medium heat until they are browned. This will help to develop their flavor.
- Add the onions, garlic, and spices to the pork scraps and cook until the onions are softened.
- Add the chicken broth and water to the pork scraps and bring to a boil. Then, reduce the heat and simmer for at least 1 hour, or until the pork scraps are tender.
- Once the pork scraps are tender, remove them from the heat and let them cool slightly.
- Transfer the pork scraps to a food processor and pulse until they are finely ground.
- Add the seasonings, herbs, and cream to the ground pork scraps and mix until well combined.
- Transfer the pork scrap mixture to a terrine or mold and press down firmly.
- Cover the pork scrap terrine and refrigerate for at least 12 hours before serving.
Conclusion:
Pork scraps are a delicious and versatile ingredient that can be used in a variety of dishes. They are a great way to use up leftover pork and they are also a good source of protein and iron. Pork scrap terrine is a classic French dish that is perfect for a special occasion or a simple weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a new way to use up leftover pork or you are simply looking for a delicious and hearty dish, pork scrap terrine is a great option.
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