Author Notes
With the addition of aromatics this pate is the perfect accompaniment to a Banh Mi, and a hard to resist snack all on its own. —GoodforthePalate
Ingredients
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1 pound
ground pork shoulder or butt
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1 pound
chicken liver
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1 1/2 pounds
pork fat back
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15 pieces
raw bacon
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2
cloves crushed garlic
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2
large minced shallots
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1
whole egg
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1
egg yolk
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1 1/2 tablespoons
fish sauce
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1 1/2 tablespoons
cognac
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1/2 teaspoon
cinnamon
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1/2 teaspoon
fresh ground cumin
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1/2 teaspoon
ground coriander
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1 pinch
ground cloves
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1 pinch
ground allspice
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1 pinch
fresh ground nutmeg
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2 teaspoons
salt
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1 teaspoon
fresh ground black pepper
Directions
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Clean livers by placing on a cutting board and holding onto the sinewy parts. Using the back of a knife scrape the meaty part gently away from the sinew. You will see the webs of sinew and be able to discard them.
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(skip this step if using pre-ground spices) If you can use fresh spices grind them together with a mortar and pestle or coffee grinder.
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Grind together the chopped liver, pork, fat back, garlic and shallots. Grind twice for a smoother texture. If using food processor, pulse until all ingredients are combined.
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In a bowl fold meat mixture and remaining ingredients together, except for the bacon.
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Preheat oven to 350 ? F. In a 24oz. pate terrine or a 8x4x31/4 loaf pan lay bacon strips, overlapping slightly. Let it hang over the sides of your pan. Fill pans with meat mixture and fold over the remaining bacon.
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Place pate in a large roasting pan and fill it with water till it reaches about 2/3 up the sides of the loaf pan. Bake pate for 1 to 11/2 hours at or until the internal temperature reaches about 150 ? F.
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Allow the pate to remain in the fat in the pan while it cools.
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The pate will last in the fridge for about 5 days.
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