Pork Roll & Pate Recipe

Prepare meat and fat

Chill the pork shoulder and pork fat until very cold (this helps with a smooth, emulsified texture). Cut both into 1-inch cubes and keep chilled.

Grind or process

Using a food processor in small batches, pulse the chilled pork shoulder until it becomes a smooth paste (about 1–2 minutes per batch). Add the diced pork fat and briefly pulse to incorporate — you want some small visible fat pieces but mostly a homogeneous mixture. Scrape down the bowl as needed.

Season and emulsify

To the ground mixture add kosher salt, sugar, white pepper, minced garlic, fish sauce, potato/tapioca starch, optional baking powder, and half the ice water. Process for 1 minute, then add remaining ice water while pulsing until mixture becomes sticky and elastic (this indicates proper emulsification). The mixture should hold together if you press it between your fingers.

Form and wrap

Lay two sheets of banana leaf or a double layer of parchment overlapping. Place the pork mixture in a log shape about 3 inches in diameter and 8–10 inches long on the leaves. Tightly roll the leaves around the log, folding ends in, and tie snugly with kitchen twine at 1–1.5 inch intervals to create a firm cylinder. If using parchment, wrap tightly and tie.

Poach

Bring a large pot of water to a gentle simmer (not a rolling boil). Add the wrapped pork roll and poach at a steady simmer for 60–70 minutes, turning occasionally to cook evenly. Maintain water temperature around 180–190°F (82–88°C).

Cool and chill

Remove roll from water and cool briefly at room temperature for 10 minutes, then transfer (still wrapped) to an ice bath or refrigerator to chill completely — at least 2 hours, preferably overnight. Chilling firms the roll and makes slicing cleanly.

Slice to serve

Unwrap and slice pork roll thinly (1/8–1/4 inch) with a sharp knife. Keep chilled until ready to assemble sandwiches or plate.

Prep liver and meat

Clean the liver by trimming any connective tissue and slicing into 1/2-inch pieces. Keep liver and pork well chilled.

Sauté aromatics

In a small skillet over medium heat, add 1 tsp neutral oil and sauté the minced shallot and garlic just until translucent and fragrant (about 1–2 minutes). Let cool slightly.

Deglaze and combine

Place the chilled liver and coarsely ground pork in the bowl of a food processor. Add the cooled shallot/garlic, armagnac (or brandy), heavy cream, egg, thyme, kosher salt, black pepper, and nutmeg.

Process to desired texture

Pulse/process to a coarse or smooth texture depending on preference: for a rustic pâté pulse briefly for a coarse grind (bite texture), or process 30–60 seconds for a smoother pâté. Scrape down sides and adjust seasoning to taste.

Transfer to terrine or ramekin

Pack the pâté mixture into a small loaf pan, terrine mold, or ramekin (about 1 pint) leaving a 1/4-inch space at the top. Smooth the surface, press a bay leaf on top if desired, and dot evenly with softened butter.

Bake in bain-marie

Preheat oven to 325°F (160°C). Place the filled mold in a roasting pan and pour hot water into the pan until it reaches halfway up the sides of the mold. Bake until internal temperature reaches 150–155°F (65–68°C), about 35–45 minutes depending on container size. The center should be set but slightly yielding.

Cool and chill

Remove from oven and cool to room temperature. Press with a foil-lined weight or a small board if you prefer a denser pâté. Refrigerate uncovered until fully chilled, at least 4 hours or overnight. The butter will form a seal on top.

Prepare bread and accompaniments

Slice the baguette or bread. If using pickled carrots & daikon and cucumber, drain excess liquid. Have fresh herbs ready.

Assemble sandwich or platter

For a sandwich: spread a thin layer of pâté on the bread, top with several slices of chilled pork roll, add pickled vegetables, cucumber slices, and cilantro. For a platter: arrange slices of pork roll and pâté alongside bread, pickles, and herbs for guests to assemble.

Serve

Serve chilled or at cool room temperature. Provide a knife for spreading pâté and small plates. Leftovers keep refrigerated up to 3–4 days for the pork roll and 3–5 days for pâté.