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
Makes: 1 24oz terrine
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
- 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.
- (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.
- 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.
- In a bowl fold meat mixture and remaining ingredients together, except for the bacon.
- 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.
- 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.
- Allow the pate to remain in the fat in the pan while it cools.
- The pate will last in the fridge for about 5 days.