Creton Quebecois Recipe bigfellow

• 1 kg (2 1/4 lb.) mild fatty bacon, cut into cubes
• Salt and pepper to taste
• 1 kg (2 1/4 lb.) lean Pork, cubed
• 1 tsp. poultry seasoning
• 1 onion diced
• 3 cloves of garlic
• 2 bay leaves
• 250 ml (1 cup) boiling water

1. Phase 1 1) Remove the membrane from the fat and cut it into small pieces.
2. 2) Melt it over medium heat, being careful to stir so that it does not stick.
3. It is cooked once the fat no longer gives off any water and the remaining bits of meat are golden brown.
4. 3) Pour through a fine strainer and chop the remaining bits of meat with a knife.
5. Keep the fat for frying potatoes or cubes of meat.
6. Phase 2

bacon, salt, lean pork, poultry seasoning, onion, garlic, bay leaves, boiling water

Taken from www.chowhound.com/recipes/creton-quebecois-19017 (may not work)