Pork Paté (Curing Salt)

Name: Pork Paté (Curing Salt)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: French
Ingredients: 1/4 lb. fresh pork liver; 2 cups milk; 1/2 lb. pork back fat, cut into 1/2-inch cubes; 2 lb. pork shoulder, cut into 1-inch cubes; 1 Tbs. coarse sea salt; 1/4 tsp. curing salt; 1/2 tsp. freshly ground pepper; 1 fresh or 1/2 dried bay leaf; 2 allspice berries; 2 juniper berries; 1/4 tsp. yellow mustard seeds; 1/4 tsp. sweet Spanish paprika; Pinch of freshly grated nutmeg; 1/4 cup brandy; 1/4 cup chicken broth; 3 cups heavy cream; 2 Tbs. fresh bread crumbs; piece caul fat, about 16 inches square (see note above)

Instructions

Prep:20minCook:1h 30min

This recipe calls for curing salt, which includes curing agents that help the pâté to develop rich color and flavor. Allspice berries, juniper berries, nutmeg and other seasonings play an important role in the final taste of the pâté. Caul fat can be ordered from a butcher shop.

Updated at: Mon, 09 Dec 2024 07:26:35 GMT