Touton

Touton is pork fat, cubes of pork back fat or pork belly that are slowly rendered until crispy. Traditionally spread on bread or served as a side, it's a classic of rural Québécois cooking.

45 min
4 servings
Medium
Moderate
🇨🇦 Canada

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Ingredients

400 g Pork fat (back fat or unsmoked pork belly, in cubes)
1 Small onion
1 pinch Salt
Ground black pepper

Service

4 slices Country bread

Spices & seasoning

1 tsp Celery salt

Optional extras

1 tsp Dijon mustard

On the side

Gherkins

Instructions

Cut the pork fat into cubes about 1 cm across and place them in a large cold frying pan.
Add the thinly sliced onion and a little water, just enough to cover the bottom of the pan.
Cook over medium-low heat for 15 minutes, stirring often, until the water has evaporated and the fat starts to melt.
Lower the heat and continue for 15 to 20 minutes, stirring regularly, until the pieces are golden and crispy.
Drain on paper towels, then season with salt and pepper.
Keep the rendered fat in a jar, it keeps for several weeks in the fridge.
Serve the toutons warm or lukewarm, with country bread and gherkins.