I’ve introduced the recipe for Vietnamese style chicken liver pâté on Miamivores. It would be a big miss if I don’t introduce Vietnamese style pâté using pork liver. Compared to using chicken liver, pork liver pâté is a bit less fragrant, but the pâté is more compacted and flavourful, and can be cut into slices to put in a sandwich or quickly pan fried to give it a thin crust and serve with glutinous rice (I’m already drooling just writing these )
The ingredients to make pork liver pâté is nothing special, and is almost identical to chicken liver pâté, the only additional ingredients is lace fat (crépine/caul fat) or pork fat slices to line the tray. Since pork liver has a much firmer texture than chicken liver, pâté made from pork liver tend to get dry, lining the tray with pork fat will help increasing the moisture in the pâté. I found the lace fat in Géant Casino, it’s “crépine” in French. You can also found in Géant Casino pork skin with a lot of fat left on it, you can buy that and cut the fat out to line the tray
Công thức tiếng Việt: Patê gan lợn kiểu Việt Nam
Preparation time: 50 minutes
Cooking time: 45-50 minutes
Yields: approximately 500g pâté
- 300g pork pâté + milk to soak the liver
- 150g minced pork
- 15g pork skin
- 100ml milk
- 30g breadcrumbs (panko), or 2 small slices of sandwich bread
- 3 cloves of garlic
- 2 shallots
- 1 piece of lace fat enough to line the tray
- Salt and pepper
1. Rinse the liver, discard the tendons if there is any, thinly slice the liver and soak them with milk for 20-30 minutes to remove impurities and soften the liver. While waiting for the liver to soak, rinse and boil the pork skin until it’s soften (I usually boil the skin for 20-30 minutes)
300g pork pâté + milk to soak the liver; 15g pork skin
2. After the liver is soaked, discard the milk and rinse the liver again. Take the pork skin out and let it cool down, then finely mince it. Pour the 100ml milk into the breadcrumbs and mix well (if using sandwich slices, soak them in the milk)
100ml milk; 30g breadcrumbs
3. Put garlic and shallots in a food processor and blend till finely minced. Add the liver and the skin and blend, I like my pâté to be chunky so I didn’t blend the mixture too smooth, but you can blend until smooth to your liking. Mix this mixture with the minced pork and soaked breadcrumbs, season with salt and pepper to your taste. You can cook a spoonful of the mixture in the microwave to have a taste test. I crushed some peppercorn and mixed them in them in so the pâté will be even more fragrant.
3 cloves of garlic; 2 shallots; 150g minced pork; Salt and pepper
4. Line the baking tray with the lace fat, pour the pâté mixture in and spread evenly, trim the excess fat. You can either steam the pâté or bake it in a bain-marie in the oven at 200°C for 40 minutes, until a bit of liquid fat come out when you stick a chopstick in the mixture.
1 piece of lace fat
Take the pâté out, let cool, cover and store in the fridge for 8-10 days.