Paté De Foie Du Porc
This Pork Liver Paté recipe or Paté De Foie Du Porc is the simplest paté of all. You will be able to make this in the quickest time and the cost is very little.
It is rich and tasty and is suitable for your hors d oeuvres or a light meal.
You need to plan ahead as it is best left for a couple of days in the refrigerator before using so as to bring out all the flavors.
This liver paté recipe is great for your parties as you can make it well in advance!
When you are done preparing this paté recipe, place it in the refrigerator for a couple of days before using. This brings out the flavors and your paté will be wonderful!
What To Serve With This Dish
Serve with freshly made
- toast
- crispy French bread
- or sliced thick with green salads
Try These Paté Recipes
- Mushroom Paté is an exquisite appetizer with white wine, brandy, or a substitute of your choice, blended with cream cheese, onion, pepper, and parsley, so delicious!
- A great Salmon Paté that is easy and simple to make and pairs perfectly with crudites (raw veggies).
- Easy Chicken Liver Paté is so delicious and is best made ahead of time.
Simply divine you'll love this one!
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Pork Liver Paté Recipe
Ingredients
- 8 oz pork liver
- 8 oz fresh belly pork (boned)
- ½ clove garlic
- 2 tbsps dry white wine or brandy
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- ⅓ lb thick lean bacon or 3 rashers of streaky bacon
Instructions
- Mince the liver and belly pork coarsely (A food processor can be used to mince the meat and garlic and then mix the rest of the ingredients in.)
- Mince or crush the garlic very finely
- Add the garlic to the minced meat
- Add the wine or brandy
- Add the salt and pepper
- Mix all the ingredients and press into a pint size oven-proof dish or terrine.
- Stretch the streaky bacon into thin strips with a knife and place on the top of the meat in a crisscross fashion over it.
- Cover with a lid or foil if you don't have a lid.
- Leave for a few hours before baking so that the flavours blend beautifully.
- Place the dish in a baking tray with water which comes half way up the dish making a bain-marie.
- Bake in the center of a pre-heated oven 300°F/150°C/Gas 2 for about 1½ hours.
- Remove the lid for the last 10 minutes.
Notes
- For good success, be sure to let the mixture rest for a few hours after mixing before cooking in the oven.
- apple Cider Vinegar (½ vinegar and ½ water)
- chicken or vegetable Broth
- apple Juice
- white Grape Juice
- white Wine Vinegar
- ginger Ale
- water
- water
- fruit juices like:
- white grape juice
- apple juice
- diluted peach, pear or apricot syrups
- apple cider
- apple cider vinegar
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.