Pork pate

Cookinero 5 November 2022

0

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.

How to cook Pork pate

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.