In a large sauté pan, combine pork, onion, milk, breadcrumbs, garlic, salt, black pepper, cloves, cinnamon, ginger and nutmeg and cook for 3 minutes over medium heat, stirring to break up the meat. Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes. Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
Have oven preheated to 350ºF.
Have baguette, pastry brush and olive oil. Slice bread into croutons and place on a baking sheet and brush with olive oil and place in the oven to toast. Remove croutons from the heat and adjust the seasoning to taste. Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula. Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
Remove croutons from the oven.
Serve with thinly sliced French bread or toasted French bread croutons.
Yield: about 2 cups, or 4 - 6 servings