Fatty and fragrant pork liver pate, eaten with bread full of cold cuts, cucumber, and pickled vegetables, has become a very familiar breakfast dish for everyone, right? Today, let’s head to the kitchen with TasteVN to showcase this delicious liver pate with 2 simple recipes!
1. Pork liver pate with chicken liver
-
Preparation
30 minutes
-
Cooking
1 hour 10 minutes
-
Difficulty
Easy
Ingredients for Pork liver pate with chicken liver Serves 6
Ground meat 400 gr (pork shoulder) Pork liver 200 gr Chicken liver 100 gr Pork skin 200 gr (pork rind) Pork fat 200 gr Bread 1 piece Unsweetened fresh milk 700 ml Onion 1 bulb Shallots 3 bulbs Garlic 2 bulbs Cooking oil 2 tablespoons Fish sauce 5 tablespoons Common spices a little (salt/ seasoning/ sugar/ ground pepper)
Product Information
- You can use a 550W blender to prepare beverages, smoothies, juices quickly and easily. Additionally, the machine comes with 2 plastic jars with a capacity of 1.25 liters, lightweight and easy to clean.
- Moreover, the machine combines 2 blending speeds and 1 pulse mode, making it easy to operate and helping you adjust according to the hardness of each type of ingredient.
- If you love pâté, you can’t miss the indispensable assistant, the blender.
Tools Needed
How to choose fresh and delicious chicken liver
- To buy fresh and delicious chicken liver, you should choose pieces that are dark red or light purple. Gently press the liver with your hand to see if it has good elasticity. It should feel smooth and soft to the touch.
- Additionally, you should avoid selecting pieces of liver that have a strong unpleasant smell, unusual odors, or pale colors.
How to prepare Pork Liver Pâté with Chicken Liver
-
Prepare the Pork Liver
After purchasing, wash the pork liver and chicken liver with water until clean, then soak in diluted salt water for about 10 – 15 minutes to eliminate the odor.
Then, take the liver out, place it in a bowl and soak it with 350ml of unsweetened fresh milk for about 30 minutes. After 30 minutes, take the liver out, rinse it with water until clean, and let it drain.
Cut a piece of bread into sections, then soak it with 350ml of unsweetened fresh milk for about 15 minutes until the bread is soft.
Tip: Soaking the liver in fresh milk not only helps to remove the odor of the offal but also makes the pâté richer.
-
Preparing pig skin and fat
You wash the pig skin thoroughly, you can use a razor blade to scrape the surface of the skin to clean off the fine hairs. For the fat, you also rinse it briefly with water to clean.
Place a pot of water on the stove, add 1 tablespoon of seasoning, 1 shallot, and boil until the water is boiling, then add the pig skin and fat to boil over medium heat for about 15 minutes. When the skin and fat are cooked, and you can pierce through them with chopsticks, turn off the heat, remove them, and let them cool.
Use a knife to cut the pig skin into bite-sized pieces about 2 finger lengths, then put them into a meat grinder, and grind for about 3 minutes until finely chopped. Cut the fat into thin, large slices.
-
Cooking the ingredients
You peel and finely chop 2 shallots and 2 cloves of garlic. You also peel the onion and cut it into wedges.
Heat a pan on the stove, add 2 tablespoons of cooking oil. When the oil is hot, add the minced shallots and garlic and sauté until fragrant, and the shallots and garlic turn golden, then gradually add 400g of minced meat, the liver mixture from before, and pig skin, stir well. Next, add the bread that has been soaked in milk along with the onion wedges and stir-fry together.
Add 5 tablespoons of fish sauce, 2 tablespoons of seasoning, 2 teaspoons of ground pepper, and 3 tablespoons of sugar to the pan. Stir-fry the ingredients over medium heat for about 10 – 15 minutes, until the ingredients are evenly cooked and the water has evaporated, then turn off the heat and adjust the seasoning to taste.
Blend and Mold
You divide the sautéed mixture into 2 – 3 small portions, putting each portion into the meat grinder for about 3 – 5 minutes, until the ingredients are finely blended.
Use a round tray or stainless steel bowl as a mold. Spread a layer of pork fat evenly on the bottom of the mold, then pour the blended pâté on top until nearly full.
Finally, place a layer of pork fat on top of the pâté, and use aluminum foil to tightly cover the mouth of the mold.
Making liver pâté
Fill the pressure cooker with water until it is about 1/2 full, then place the steaming rack inside. After that, place the pâté mold on the rack, cover it, and cook for about 2 hours.
After 2 hours, remove the pâté mold, place it in the oven or air fryer, and bake for about 10 minutes at a temperature of 150 – 160 degrees Celsius.
Finally, take the pâté mold out, stir well, then divide it into food storage containers, seal tightly, and store in the refrigerator until use.
Final product
The liver pâté is tender, delicious, and incredibly aromatic. The meat and liver are marinated with strong spices, so there is no fishy smell left.
This liver pâté pairs wonderfully with bread, rice, or sticky rice. You can enjoy the pâté with bread, adding some Vietnamese pork sausage, fried eggs, cucumbers, etc., and you’ll have a complete and delicious breakfast!
2. Pork Liver Pâté with Pork
-
Preparation
30 minutes
-
Cooking
1 hour
-
Difficulty
Easy
Ingredients for Pork Liver Pâté with Pork Serves 3
Pork Liver 400 gr Pork Belly 400 gr (pork belly) Unsweetened Fresh Milk 300 ml Bread 1.5 pieces Finely Chopped Onion 1/3 bulb Minced Garlic 1 tablespoon Unsalted Butter A little Cooking Oil 2 tablespoons Fish Sauce 1 tablespoon Peppercorn 1 teaspoon Common Seasoning A little (salt/ sugar/ monosodium glutamate/ pepper)
Tools Required
Ingredient Images
How to Cook Pork Liver Pâté with Pork
-
Prepare the Ingredients
Wash the pork belly with diluted salt water to reduce the smell, then rinse several times with clean water, let it drain, and then cut the meat into small pieces.
Wash the pork liver thoroughly, then cut it into small pieces and soak the pork liver in 200ml of unsweetened fresh milk for 30 minutes.
Tear 1.5 pieces of bread into small pieces and place them in a bowl, then add 100ml of unsweetened fresh milk to soak for about 20 minutes.
Tips for Cleaning Pork Liver Safely and Effectively
- Soak the pork liver in milk for about 30 minutes, then rinse with clean water. Unsweetened fresh milk not only helps clean the pork liver but also effectively removes the smell.
- Soak the pork liver in saltwater for about 1 – 2 hours. Then rinse again with clean water. Salt will help disinfect the inside of the liver and remove harmful bacteria adhering to it.
-
Boil the pork and pork liver
Put a pot of water on the stove, after the water boils, add the diced pork belly and boil for about 10 – 15 minutes until the meat is cooked, then take it out to drain.
Next, put another pot of water on the stove, after the water boils, add the pork liver that has been soaked in milk into the boiling water and boil for about 10 minutes until the pork liver is cooked, then take it out to drain!
Note: You should boil the pork belly first and then the pork liver, do not boil both together!
-
Stir-fried pork and pig liver
Heat a pan over medium heat, then add 2 tablespoons of cooking oil, 1/3 of a finely chopped onion, and 1 tablespoon of minced garlic to sauté until fragrant.
Continue to add the boiled pork belly and liver, then season with 1 tablespoon of fish sauce, 1 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, and 1 teaspoon of sugar, and stir-fry for about 5 minutes over high heat.
Finally, add bread soaked in unsweetened milk along with 1 teaspoon of ground pepper and 1 teaspoon of whole peppercorns. Stir-fry for another 4 minutes, then taste and adjust seasoning as needed before turning off the heat.
-
Blend pork and pig liver
Let the mixture of stir-fried pork and liver cool completely. Then, put everything into a blender and blend until smooth for about 5 – 10 minutes.
Tip: Depending on your preference for smooth or slightly coarse pate, adjust the blending time accordingly!
-
Pour into molds and bake pate
You put about 2 teaspoons of butter into the mold, spreading it evenly around. Then, add the minced pork and liver.
Finally, add another 3 teaspoons of butter on top of the minced pork and liver. Do the same with the remaining molds until all ingredients are used up.
Preheat the oven to 200 degrees Celsius for about 10 minutes, then place the pate molds in. Bake the pate at 200 degrees Celsius for 15 – 20 minutes to complete.
-
Final product
The golden-brown pork liver pate is taken out to cool completely; you can store it in the refrigerator overnight for use. The dish has a fragrant aroma of butter blended with the smell of pork liver.
Pork liver pate has a rich, fatty taste of meat and liver, paired with bread, making it an extremely delicious and perfect combination.
How to choose fresh and delicious pork liver
- You should choose liver that has a dark red-purple color, or slightly purple, with a smooth and shiny surface, soft and smooth to the touch, and when you press it, it leaves an impression of your finger.
- You should not choose liver that usually has colors ranging from light red to yellow or silver leaning towards white, with a surface that has white spots, as this indicates sick pigs.
How to choose fresh and delicious pork
- Fresh meat has a dry film, is not slimy, has a bright red color, and a slightly tight surface. The piece of meat is firm, has elasticity, and when you press it, it creates a dent but does not leave a mark when you lift your finger.
- Fresh meat will have a characteristic aroma. A piece of less desirable meat will have a bad and fishy odor.
- You should not buy meat that has small grains sticking to the fibers or fat, as this may be rice pork (pigs infected with parasites).
See more:
So TasteVN has introduced you to 2 how to make liver pate that are delicious, attractive, and very simple to make at home! What are you waiting for? Get started in the kitchen right away. TasteVN wishes you success!
