A Good Pork Pate Recipe

Summary

Preparation Time1 Hr 30 MinCooking Time10 Min
Ready In1 Hr 40 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Trimmed pork belly1 Pound (500 Gram)
 Fatty bacon12 Ounce (375 Gram)
 Chicken livers/Pork livers1 Pound (500 Gram)
 Onions8 Ounce, coarsely chopped (250 Gram)
 Garlic cloves3
 Dried thyme1 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Ground allspice1⁄2 Teaspoon
 Black pepper1⁄2 Teaspoon
 Cognac3 Tablespoon
 Dry white breadcrumbs1 1⁄2 Ounce (45 Gram)
 Streaky bacon slices4 Ounce (125 Gram)

Nutrition Facts

Serving size

Calories 990 Calories from Fat 675

% Daily Value*

Total Fat 75 g115.4%

Saturated Fat 27.6 g138%

Trans Fat 0.1 g

Cholesterol 545.1 mg

Sodium 702.3 mg29.3%

Total Carbohydrates 14 g4.5%

Dietary Fiber 2.2 g8.7%

Sugars 3.1 g

Protein 55 g110.3%

Vitamin A 252.6% Vitamin C 45.4%

Calcium 10% Iron 77.3%

*Based on a 2000 Calorie diet

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.
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