Uruguayan-style Pork Pate

Ingredients

In this Uruguayan adaptation of Cretons, we incorporate the flavors and spices commonly found in Uruguayan cuisine. The original Canadian Cretons is typically made with ground pork, onions, and spices, while our Uruguayan-style Pork Pate includes additional ingredients such as garlic, paprika, and a touch of sweetness from honey or brown sugar. These modifications enhance the flavors and give it a unique Uruguayan twist. We alse have the original recipe for Cretons, so you can check it out.

• 500g (1.1 lb) pork shoulder, diced 500g (1.1 lb) pork shoulder, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon honey or brown sugar 1 tablespoon honey or brown sugar
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1/4 cup (60ml) water 1/4 cup (60ml) water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 18g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat. Add the diced pork shoulder and cook until browned on all sides.
2. 2.
   Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent.
3. 3.
   Stir in the paprika, ground cumin, dried oregano, black pepper, and salt. Cook for an additional 2 minutes to toast the spices.
4. 4.
   Add the tomato paste, honey or brown sugar, white wine, and water to the skillet. Stir well to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the skillet, and simmer for 1.5 to 2 hours, or until the pork is tender and easily shreds apart.
6. 6.
   Remove the skillet from heat and let the mixture cool slightly.
7. 7.
   Transfer the cooked pork mixture to a food processor and blend until smooth and creamy.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Pour the pate into a jar or container and refrigerate for at least 2 hours, or until firm.
10. 10.
    Serve the Uruguayan-style Pork Pate chilled, spread on crusty bread or crackers.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for the best flavor and texture.
• Paprika — Opt for a high-quality smoked paprika to add a smoky depth to the pate.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the pate.
• Serve the pate with pickles or sliced vegetables for a refreshing contrast.
• Make a larger batch and store it in the freezer for future use.

Serving advice

Serve the Uruguayan-style Pork Pate chilled, spread on slices of toasted baguette or crispy crackers. Garnish with fresh herbs like parsley or cilantro for an extra touch of freshness.

Presentation advice

Present the pate in a small ceramic dish or a glass jar, allowing the creamy texture and rich color to shine through. Serve it alongside a selection of bread, crackers, and colorful vegetable crudités for an appealing presentation.