Emeril Lagasse'S Creton

1. 1

   In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.

2. 2

   Add the onions and garlic, and cook for 1 minute.

3. 3

   Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.

4. 4

   Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.

5. 5

   Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.

6. 6

   Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.

7. 7

   Remove from the heat and adjust the seasoning, to taste.

8. 8

   Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.

9. 9

   Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.

10. 10

    Serve with thinly sliced French bread or toasted French bread croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.