Pork Pate Recipe

Preparation

1. 1

   Prepare the Pork

   Cut the pork shoulder and pork fat into small cubes. Pass the pork through a meat grinder or food processor until finely minced.

2. 2

   Sauté Aromatics

   In a skillet, heat a bit of oil and sauté the chopped shallots and minced garlic until translucent.

3. 3

   Mix Ingredients

   In a large bowl, combine the minced pork, sautéed shallots, garlic, brandy, thyme, bay leaf, salt, and black pepper. Mix well.

4. 4

   Soften Gelatin

   Soak the gelatin sheets in cold water for about 5 minutes until soft. Once softened, dissolve in a small amount of warm water, then mix into the pork mixture.

5. 5

   Pack into a Terrine

   Transfer the pork mixture to a terrine mold or loaf pan. Press down firmly to remove any air pockets.

6. 6

   Cook the Pâté

   Cover the terrine with foil and place it in a water bath. Bake in a preheated oven at 160°C (320°F) for about 1.5 hours, or until the internal temperature reaches 70°C (160°F).

7. 7

   Cool and Serve

   Allow the pâté to cool completely, then refrigerate for at least 4 hours or overnight. Serve with pickled vegetables, Dijon mustard, and toasted sourdough.