Pork Pâté Filled with Pork Fat and Pork Meat (Fatty Pork Pâté with Pork Meat and Liver)

Name: Pork Pâté Filled with Pork Fat and Pork Meat
Yield: 8
Ingredients: 250g of fresh pork fat, cut into 2cm cubes; 250g of lean pork or veal, cut into 2cm cubes; 500g of pork liver, cut into 2cm cubes; 3 1/2 teaspoons of salt; 1 teaspoon of dried thyme; 1 teaspoon of bay leaves; 1/2 teaspoon of ground cumin; 2 green onions, finely chopped; 1 medium onion, finely chopped; 1 tablespoon of cognac; 250g of bread left to soak in milk and drained; 1 teaspoon of paprika; 3 eggs; 4 slices of fresh pork fat

1
250g of fresh pork fat, cut into 2cm cubes
2
250g of lean pork or veal, cut into 2cm cubes
3
500g of pork liver, cut into 2cm cubes
4
3 1/2 teaspoons of salt
5
1 teaspoon of dried thyme
6
1 teaspoon of bay leaves
7
1/2 teaspoon of ground cumin
8
2 green onions, finely chopped
9
1 medium onion, finely chopped
10
1 tablespoon of cognac
11
250g of bread left to soak in milk and drained
12
1 teaspoon of paprika
13
3 eggs
14
4 slices of fresh pork fat

Ingredients

1
250g of fresh pork fat, cut into 2cm cubes
2
250g of lean pork or veal, cut into 2cm cubes
3
500g of pork liver, cut into 2cm cubes
4
3 1/2 teaspoons of salt
5
1 teaspoon of dried thyme
6
1 teaspoon of bay leaves
7
1/2 teaspoon of ground cumin
8
2 green onions, finely chopped
9
1 medium onion, finely chopped
10
1 tablespoon of cognac
11
250g of bread left to soak in milk and drained
12
1 teaspoon of paprika
13
3 eggs
14
4 slices of fresh pork fat

Directions

1
In a bowl, combine the pork fat, pork meat or veal, and liver
2
Season with salt and mixed herbs
3
In a pan, add the pork fat, bring to medium heat, and partially melt
4
Gently brown and add the liver
5
Fry quickly
6
Sprinkle with green onions and onion
7
Fry for a few more seconds
8
Add the meat, fry quickly, and remove from heat
9
Let cool with cognac
10
Mix well with a wooden spoon
11
Transfer to a bowl and let it cool
12
Grind or process without leaving it too smooth
13
Add the bread, paprika, and eggs
14
Mix well with a wooden spoon
15
Line the bottom of a 1.5-2 liter English mold with 3 slices of pork fat
16
Add the meat mixture to the mold, topping it with the remaining pork fat
17
Add a sprig of bay leaves on top
18
Cover with aluminum foil and place in a hot water bath at the same level as the mold, adding more boiling water as needed
19
Bake in a low oven (150°C) for an hour, then remove from heat
20
The pâté is ready when: 1) the fat on the surface becomes transparent; 2) when you insert a long needle into the pâté and it comes out hot after 2 minutes
21
Let cool for 15 minutes
22
Wrap in aluminum foil and place a wooden board of the same size on top
23
Add a weight of 0.5kg on top
24
Let it rest until cooled
25
Unmold and cut into slices
26
Garnish with pickled peppers
27
Serve 8 portions.