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A Good Pork Pate

Whats.Cooking's picture
Ingredients
  Trimmed pork belly 1 Pound (500 Gram)
  Fatty bacon 12 Ounce (375 Gram)
  Chicken livers/Pork livers 1 Pound (500 Gram)
  Onions 8 Ounce, coarsely chopped (250 Gram)
  Garlic cloves 3
  Dried thyme 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Cognac 3 Tablespoon
  Dry white breadcrumbs 1 1⁄2 Ounce (45 Gram)
  Streaky bacon slices 4 Ounce (125 Gram)
Directions

Mince or chop the belly of pork coarsely and the bacon finely, then mix together.
Make a puree of the liver, onions, garlic, thyme, spices and Cognac in a blender and stir it into the pork and bacon.
Mix in the breadcrumbs.
Extra flavour can be obtained by leaving the uncooked pate in a cool place overnight but if you intend to do so, leave out the onions, for they will discolour and sour the mixture.
Finely chop or process them separately and add just before cooking.
Pour the mixture into a 1.7 litre/3 pint capacity ovenproof dish or terrine and arrange the strips of bacon across the mixture, tucking the ends well down the sides.
Stand in a roasting-tin, add boiling water as a bain marie, and bake at 180°C/350°F/Gas Mark 4 for 1 3/4 hours.
If you can let it stand in a cool place for several days before serving, so much the better.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Dry Curry
Ingredient: 
Pork
Interest: 
Party, Healthy
Preparation Time: 
90 Minutes
Cook Time: 
10 Minutes
Ready In: 
100 Minutes
Servings: 
4

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