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My recipe

Pork pate

This pate takes little time to prepare, but delicious to eat. Keeps well in a fridge for several days.

Pork pate

  • 700 g boneless pork meat (shoulder, belly)
  • 200 g fresh bacon
  • 3 shallots
  • 250 g pork liver
  • 3 medium-sized eggs
  • 2 tbsp pickled green peppercorns
  • 1 tsp black pepper
  • 2 sprigs (2inch each) rosemary
  • 1/2 tsp fresh thyme
  • 1 bay leaf
  • 2 tbsp brandy
  • salt
  • mince together the pork meat, liver and 50 g bacon
  • stir in the finely chopped onions, thyme, black and green peppercorns, eggs, salt and brandy
  • cut 150 g bacon into the thin strips and line the bottom and the sides of a terrine dish
  • turn the pork mixture into the dish, smooth the top, arrange the rosemary and bay leaf over and cover with the bacon strips
  • bake in a water bath for 1hour15 min at 165C

If the meat is very lean, take more bacon or add 100 g cream. The cooking time depends on the size of the dish, test with a skewer, if the juice comes out clean the pate is ready.