PORK PATE RECIPES

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HOMEMADE PORK PATE | SO DELICIOUS



Homemade Pork Pate | So Delicious image

Give up store-bought pork pate and cook it at home by yourself. You'll find that the result is cheaper, healthier, and much more flavorful. We've used different cuts of pork (shoulder, belly, and liver) to obtain the best flavor. We recommend serving it in the morning, on top of a nice crispy bread, topped with a few veggies.

Provided by Vlad Popa

Total Time 1 hours

Yield 12

Number Of Ingredients 13

12 ounces of pork shoulder, thick chunks
9 ounces of pork belly
9 ounces of pork liver
1 teaspoon black peppercorns
2 bay leaves
2 teaspoons of salt
1 teaspoon vegetable oil
1 onion, chopped
1 teaspoon allspice
2 ounces of butter
½ cup chicken stock
fresh parsley, chopped

Steps:

  • Heat 2 saucepans over medium heat and fill them halfway with water.
  • Add the pork shoulder and belly in one of the saucepans, and place the liver in the other one.
  • Spice up with black peppercorns, 1 teaspoon of salt, and bay leaves.
  • Boil for the next 45 minutes.
  • Heat the vegetable oil in a skillet over medium heat. Add the onion and cook until translucent.
  • Set up your food processor and add the boiled meat and the sauteed onion in it.
  • Blend for 1 minute and add the butter.
  • Blend and slowly pour the chicken stock.
  • Blend until smooth and creamy.
  • Serve it on top of a crispy bread, with some parsley sprinkled on top!

Nutrition Facts : Calories 262 calories , ProteinContent 14 grams , FatContent 21 grams , CarbohydrateContent 2 grams

HOMEMADE PORK PATE RECIPE | EAT SMARTER USA



Homemade Pork Pate recipe | Eat Smarter USA image

The Homemade Pork Pate recipe out of our category Paté! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 2 hours 55 minutes

Yield 6

Number Of Ingredients 11

1 bay leaf
2 onions
1 kilogram Pork belly
200 grams Pork (lean)
1 tablespoon clarified butter
250 grams Pork liver
5 grams Pickling salt
salt
freshly ground peppers
Nutmeg
2 tablespoons freshly chopped marjoram

Steps:

  • In a large pot, bring water to a boil with bay leaf and a halved onion. Rinse the pork belly and pork, put in the water and cook for about 1 hour.
  • Meanwhile, peel the second onion and chop. Fry until golden brown in a hot pan with clarified butter. Remove from heat and allow to cool.
  • Remove meat from the water and allow to cool slightly. Rinse and trim liver and place in boiling water for about 1 minute. Then lift out and cut with meat and belly into large pieces. Place together with browned onion through the fine grind of a meat grinder. Season mixture with curing salt, salt, pepper, nutmeg and marjoram and stir with so much cooking broth to make a thick porridge. Spoon mixture into prepared canning jars, each about 350-400 ml (approximately 1 1/2 cups) about 3/4 full. Seal well and cook at 100°C (approximately 210°F) in a canning pot for about 1.5 hours. Then remove and let cool completely.
  • Serve with toast and fried onions as desired.

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