Pork Liver Paté Recipe

This liver paté recipe is great for your parties as you can make it well in advance!

(Plan time to let the mixed paté rest for 2 hours to blend flavors before baking.)

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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

Pork Liver Paté Recipe

Judith Coates

This liver paté recipe is great for your parties as you can make it well in advance!

(Plan time to let the mixed paté rest for 2 hours to blend flavors before baking.)

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Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 3 hours hrs 55 minutes mins

Course Appetizer

Cuisine French

Servings 4 -6

Ingredients

1x2x3x

• ▢ 8 oz 225gm pigs liver
• ▢ 8 oz 225gm fresh belly pork (boned)
• ▢ ½ clove of garlic
• ▢ 2 tbsps dry white wine or brandy
• ▢ 2 level tsps salt
• ▢ 1 level teaspoon ground black pepper
• ▢ 3 rashers of streaky bacon

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Instructions

 

• Mince the liver and 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

Substitutions For White Wine (Always replace the liquid amount with something.)

• apple Cider Vinegar (½ vinegar and ½ water)
• chicken or vegetable Broth
• apple Juice
• white Grape Juice
• white Wine Vinegar
• ginger Ale
• water

 

Substitutions For Brandy (Always replace the liquid amount with something.)

• water
• fruit juices like:
• white grape juice
• apple juice
• diluted peach, pear or apricot syrups
• apple cider
• apple cider vinegar

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