|Lean pork belly||1 1⁄2 Pound, boned and diced (675 Grams)|
|Pig liver||8 Ounce, chopped (225 Gram)|
|Bacon slices||4 Ounce (125 Gram)|
|Onion||4 Ounce, chopped (125 Gram)|
|Garlic||1 Clove (5 gm)|
|Butter||1 Ounce, melted (25 Gram)|
Mince the pork, liver, bacon, onion and garlic together three times.
Stir in salt and pepper to taste.
Turn into a 1 1/4 L/ 2 pint terrine or ovenproof dish and cover with foil and a lid.
Put in a roasting pan half-filled with water and put the pan into the oven preheated to cool (150°C/300°F or Gas Mark 2).
Cook for 1 1/2 hours or until firm.
Remove the lid and place a weight over the foil until the pate has cooled completely.
Pour the melted butter over the pate and chill.