Maple and asian-flavoured pork cretons

Breakfasts and brunchs

Maple and asian-flavoured pork cretons

Ingredients

  • 450 ml (1 3/4 cup) onions, chopped
  • 60 ml (1/4 cup) garlic, chopped
  • 60 ml (1/4 cup) sesame oil
  • 1 stalk of lemongrass
  • 125 ml (1/2 cup) ginger, chopped
  • 6 kaffir lime leaves, crushed (found in Asian markets)
  • 1 kg (2 1/4 lb) lean ground pork
  • 170 ml (2/3 cup) maple syrup
  • 125 ml (1/2 cup) soya sauce (Kikkoman)
  • 15 ml (1 tbsp.) ground black pepper
  • 5 ml (1 tsp.) crushed hot pepper flakes
  • 5 ml (1 tsp.) Chinese five spice powder
  • 375 ml (1 1/2 cup) bread crumbs
  • 190 ml (3/4 cup) green onions, chopped
  • 625 ml (2 1/2 cups) fresh cilantro, chopped
  • 15 ml (1 tbsp.) salt
  • 250 ml (1 cup) lard

Method

  1. In a large saucepan, sweat the onion and garlic in the sesame oil for 2 - 3 minutes.
  2. Remove the outer leaves of the lemongrass and add only the white part to the pan, along with the ginger and kaffir lime leaves. Sweat for 2 - 3 minutes.
  3. Add the ground pork and cook for about 40 minutes or until it is cooked through.
  4. Add the rest of the ingredients and cook for another 3 minutes, stirring well.
  5. Spread the mixture on a large baking sheet so that it cools faster.
  6. Remove the kaffir lime leaves and lemongrass.
  7. Serve with toasted bread.

Additional Information

When kept in an airtight container, all or a portion of the cretons can be frozen with no problem.