Friday, December 5, 2008


Something new I read about. A French Canadian meat dish. I think I want to try this without breadcrumbs or milk/cream.

1 1/4 lbs ground pork
3/4 cup finely chopped yellow onion
1 teaspoon minced garlic
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3/4 cup whole milk
1/4 cup fine breadcrumb
1In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
2Add the onions and garlic, and cook for 1 minute.
3Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
4Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
5Reduce 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.
6Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
7Remove from the heat and adjust the seasoning, to taste.

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