Pork cretons (Paleo)

Cretons are traditionally eaten alongside a bacon and eggs breakfast.

INGREDIENTS

• 1 ¼ lbs ground pork, the fattier the better;
• ¾ cup chopped onion;
• 1 tsp garlic, minced;
• 1 tsp sea salt;
• ¾ tsp freshly ground black pepper;
• ½ tsp ground cloves;
• ¼ tsp ground cinnamon;
• ¼ tsp ground ginger;
• ¼ tsp nutmeg;
• ¾ cup water;
• ¼ cup almond flour;


PREPARATION

1 Cook the ground pork in a pot equipped with
a lid over a medium heat until just cooked
through, about 3 minutes.

2 Add the garlic and onion and cook for another
minute while stirring.

3 Now add the spices and cook for another minute.

4 Add the water and almond flour and cook for
another 3 minutes while breaking up the meat.

5 Cover and cook over a low heat for about 1 ¼
hours, until the liquid is almost evaporated. Stir
occasionally during the cooking process to make
sure that the meat doesn’t stick to the pot.

6 Uncover the pot and continue cooking for about
10 to 15 minutes, stirring frequently, until all the
liquid has evaporated.

7 Transfer the cretons to a glass dish or individual
ramekins and place in the refrigerator to chill
before serving.