Pork pate
This pork pate is very different from the product we are all used to. Especially if you focus on the one that is sold in stores! We suggest you cook a pate from a tender pork ham, which must be chopped not in a meat grinder, but with a knife, so that the finished dish is juicy and tender. Then add an apple and green onion, which will give the taste a special refinement. Then bake the pate and cool thoroughly, placing under oppression. Do you feel? Quite a different story! Having tried such a pork pate once, you will understand that you will cook it, and more than once.
Ingredients
Servings 10- pork ham - 1.2 kg
- fatty smoked brisket - 400 g
- green onion stalks (only the white part) - 7 pcs.
- large green apple - 1 pc.
- lemon juice - 3 tbsp. l.
- salt
- freshly ground black
- allspice
Cooking
Step 1
Prepare pork for pâté. Cut the ham into small pieces, then chop very finely with a cleaver or two heavy knives. Do not use a meat grinder!
Step 2
Cut the brisket into very small cubes. Cut green onions into rings. Peel the apple, cut out the core with seeds. Cut the pulp into small cubes.
Step 3
Mix prepared pork, brisket, apple and onion in a large bowl with lemon juice. Season with allspice and black pepper. Mix thoroughly with your hands. Cover with cling film and refrigerate for 8 hours.
Step 4
Prepare a container for roasting pork pate. Line a 23x12.5 cm mold with a volume of 2 liters with baking paper. You can brush it lightly with butter. Salt the chilled minced pork and mix. Pour into prepared form. Cover the top with three layers of high-quality foil, pressing it tightly against the sides.
Step 5
Place the form with minced pork in a deep baking sheet and pour in enough water so that it reaches the middle of the form. Heat the oven to 160°C. Bake the pâté for 2 hours.
Step 6
Check the readiness of the pate. Carefully peel back the foil and pierce it with a sharp knife. Clear juice should flow from the pate. Pay attention to the edges: they should lag behind the walls.
Step 7
Let the pork pate cool, then place a plank on top of the foil and set a weight of about 1 kg. Refrigerate for 24 hours or 2 days.