| Servings | Prep Time | Cook Time |
| 4 | 5minutes | 1 hour,15 minutes |
| Servings | Prep Time |
| 4 | 5minutes |
| Cook Time |
| 1 hour,15 minutes |
Ingredients
- 1 pound medium-lean ground pork
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 1⁄2 cup unsweetened dairy-free milk (or water - see notes below)
- 1 tablespoon sea salt (see notes below for options on spices)
- 1 bay leaf
- ground pepper (to taste)
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- In a saucepan, sweat the onion and garlic in the olive oil until it is fragrant.
- Add the pork and dairy-free milk to the saucepan, making sure to blend well. Season with salt and pepper and add bay leaf.
- Cover the pot, cook over very low heat for about one hour. Make sure you stir once in a while to avoid the cretons from sticking to the bottom of the pan.
- Cook, uncovered, for 30 minutes or until the liquid has almost completely evaporated and becomes translucent.
- Remove from the heat and divide the mixture between four ramekins.
- Refrigerate for at least 2 hours and serve with gluten-free bread, rice cakes or crackers.
Recipe Notes
Liquid: I used unsweetened hemp milk as a milk alternative, but any dairy-free milk alternative will work well. You can also use water only, or 1 cup of water with 1/2 a cup of chicken broth or vegetable broth.
Spices: I chose to use only salt and a bay leaf in my cretons and my family loved them. If you have a more adventurous palette, you can add a 1/2 teaspoon of some the following spices: ground cloves, cinnamon, ginger powder, all spice, nutmeg or all spice
