mimi’s french corton pork spread

How To Make mimi’s french corton pork spread

• Step 1
  It’s always best if you want the smoothest spread, to grind your ground pork a second time. If you don’t have a grinder, just make sure to smash the pork with a fork or a masher or approximately five minutes to get a better consistency.
• Step 2
  While secondary grinding your ground pork, melt the lard and let cool to room temp.
• Step 3
  Add water and lard to a 3qt pot and heat on low. Add ground pork, spices and then mix thoroughly.
• Step 4
  Heat should be on med-low. If you're using a gas stove, place something to conduct the heat over the flame. I use a cast iron skillet. This prevents frying on the bottom. If using an electric stove, just keep watch.
• Step 5
  stirring and breaking up the pork. You MUST use your discretion on this. Once the pink of the pork is gone and the fat and liquid are level with the meat, lower the heat. if it seems too lumpy, use a stick blender until you get the consistency you like.
• Step 6
  Simmer for 10 minutes
• Step 7
  Remove from heat and let st for another 15 minutes.
• Step 8
  Mix well one last time, then ladle or spoon into separate containers. ( I usually separate into 6 containers as a 1 cup container usually lasts about 3 days for us)
• Step 9
  Best on crusty bread or warm toast with butter, mmmm.
• Step 10
  FYI: there is supposed to be a layer of fat. Do not drain. This freezes really well, serve right from the fridge, after it’s been chilled, or at room temperature.
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