Guide to Making Delicious Western-style Pâté that is Extremely Easy

How to make Western-style Pâté

• 1

  Prepare the ingredients and mix the pâté filling

  For the pig’s bladder, wash it thoroughly with warm water and ginger. Then, continue to scrub with a mixture of lemon and salt. Soak with a few slices of lemon for another 20 minutes, then take it out and let it drain in a basket.

  Clean the lean pork and cut it into many square pieces the length of a finger. Do the same with the pig skin; wash it clean. Next, boil it until cooked and blanch it in cold water, then cut it into thin long strips.

  Tip: To ensure the filling is cohesive and has a crunchy texture when eaten, remember to cut the pig skin very thinly. The ideal skin piece should be thin, wide on the surface, and translucent.

  Put in a large bowl: the lean meat, cut pig skin, 150g fried shallots, 75g white pepper, 2 tablespoons of seasoning powder, 1/2 tablespoon of salt, 1/3 tablespoon of monosodium glutamate, 1.5 tablespoons of sugar, 1 tablespoon of oyster sauce, 1 tube of green rice wine, 1 tablespoon of garlic oil. Mix the ingredients well and place them in the refrigerator for 1 hour to absorb the spices.

  Wash the fat, cut it into long slices about 0.5cm thick. Next, marinate the fat with 1/2 tablespoon of sugar, 1 teaspoon of monosodium glutamate, and 1 teaspoon of salt.

  Then, take the fat outside to sun-dry for 1 hour until it becomes translucent. During the drying process, remember to occasionally stir the fat.

  After 1 hour, mix the fat with the meat mixture above and marinate for another 15 minutes.

  

  
• 2

  Stuffing pate

  Use a funnel to stuff the meat mixture into the cleaned sausage casing. Note to fill the stuffing inside until the casing is full and round.

  Then, grasp the end of the casing, gently tap to compress the stuffing, and use a needle and thread to sew the end of the casing shut.

  

  
• 3

  Tightening the casing for steaming

  Use a needle to poke tiny holes all over the stuffed casing. This method will help the pate steam quickly and allow the meat juices to escape more easily.

  Next, take a thin cloth (the type usually used for squeezing vegetable juices) and wrap it around the pate. Then, use nylon or string to tightly secure the pate like wrapping a Tet cake.

  Tip: Tightening the stuffing will help the pate stay compact when cooked and not become crumbly.

  
• 4

  Steaming pate

  Boil water in the steamer, place the pate in the steaming basket, and steam for 2 hours over medium heat. After 2 hours, remove the pate to cool completely. Then, remove the string and store it in the refrigerator refrigerator.

  Note: When the pate is cooked, do not remove the string and cloth immediately; wait until it has completely cooled before removing, as this will help the pate hold its shape.

  

  
• 5

  Final Product

  Southern pate has an appearance quite similar to pork pie with an appealing light pink color. As you eat, you will feel the chewy, crunchy texture, interspersed with rich spices just right for your taste.

  This dish is best enjoyed with pickled shallots and dried shrimp for an amazing flavor.