Vietnamese Pâté

Directions

1. Wash chicken liver with water a few times, then soak liver in milk. Soak for at least half an hour to overnight. The longer the liver is soaked, the less gamey the liver will taste. Drain the liver and rinse thoroughly. Cut off any fat, sinew, or excess blood still attached to the liver, as it can lead to bitterness. Soak bread with 120 ml of milk, and set aside.
2. In a nonstick skillet, melt one stick (half a cup) of butter over medium heat, and add in half the shallots and garlic. Cook until shallots are translucent, being careful to not brown the butter. Add in liver, then half of the salt and bouillon. Cook over medium to medium-low heat for a minute or two. You’re not aiming to fully cook the liver, just slightly cook the outside. Turn off the heat and transfer to a food processor.
3. In the same pan, melt the other stick of butter over medium heat. Add in the ground pork and the rest of the shallots and garlic, salt, bouillon, black pepper, and Chinese 5 spice. Cook over medium or medium low heat, again being careful to not brown the pork. Break the pork apart with a spatula and cook until barely done, then turn off the heat.
4. Mush the soaked bread and pour into the ground pork mixture to help it cool faster. Then transfer to the same food processor container with the liver. Purée the mixture until your desired pâté consistency.
5. Preheat the oven to 375 degrees Fahrenheit. Whole preheating, line a bread loaf pan with parchment paper. Pour the pâté mixture into the pan, and place into the oven for 20 minutes or until a thermometer placed inside of the pâté reads 160 Fahrenheit. Be careful to not overtake as that can lead to bitterness as well.
6. Once cooled, transfer to fridge or freezer friendly containers.