Homemade pork liver pâté
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Looking for a delicious and elegant appetiser for your next dinner party? This homemade pork liver pâté is sure to impress!
Made with a combination of pig’s liver, pork belly fat, and fragrant spices, this pâté is a rich and flavourful addition to any charcuterie board. Plus, it can be stored in the refrigerator for up to 10 days, so you can make it ahead of time and focus on entertaining your guests.
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A decadent addition to any charcuterie board
Serve this pork liver pâté on crackers or toasted baguette slices with a dollop of Dijon mustard for a truly decadent experience.
Make it ahead of time
Another great thing about this pork liver pâté is that you can make it ahead of time. Store it in the refrigerator for up to 10 days, and focus on entertaining your guests on the day of your dinner party.
Recipe Card
Homemade pork liver pâté with rich flavours
Equipment
- Meat grinder + plate with 1/8in (3mm) holes
- Instant-read thermometer
- Food processor
- Terrine mould in the shape of your choice, with a capacity of approximately 5 cups (1.2 litres)
Ingredients
- 14 oz 400g pig’s liver
- 1 1/2 tbsp 22g fine salt
- 1 3/4 tsp 4g ground white pepper
- 1 1/2 packed tsp 6.5g muscovado sugar
- 3/4 tsp 2g smoked paprika
- Scant 1/2 tsp 1g quatre-épices spice mix
- Scant 1/2 tsp 1g ground nutmeg
- Scant 1/2 tsp 1.5g ascorbic acid
- 2 1/2 tbsp 40 ml Madeira wine
- 1 3/4 oz 50g onion
- Scant 2 1/2 cups 600ml whole milk
- 1 bouquet garni
- 2 lb 900g soft fat from pork belly (gras de mouille de porc)
- 2/3 cup 5oz/150g lightly beaten egg (about 3 eggs)
- Lard
- 7 oz 200g jellied broth (optional)
Instructions
Preparing the pâté (start 1 day ahead)
- Remove the veins and connective tissue from the liver and cut into approximately 1 1/2 in (4cm) pieces. Season with the salt, pepper, sugar, smoked paprika, quatre-epices, nutmeg and ascorbic acid. Add the Madeira, press plastic wrap over the surface and let marinate in the refrigerator for 24 hours.
- The next day peel and finely chop the onion. Place in a large saucepan with the milk and bouquet garni and bring to a boil, stirring to prevent the milk from sticking to the pan. Immediately remove from the heat, cover, and let infuse for 20 minutes.
- Cut the pork belly dat into 1 1/2-2in (4-5 cm) pieces and blanch in a saucepan of boiling water for 30 minutes. Drain and grind through the meat grinder fitted with the plate with 1/8 in (3mm) holes.
- Remove the bouquet garni from the milk and let cool or reheat as needed to reach 140F (60C).
- Place the liver and eggs in the food processor and process for 2 minutes. Add the pork belly fat and process for 1 minute. Pour in the milk and onions and process to obtain a smooth mousse-like texture, ensuring the temperature of the mixture does not exceed 113F (45C).
Assembling the pâté
- Preheat the oven to 325F (160C/Gas Mark 3). Grease the inside of the mould with a thin layer of lard and fill with pate. Bake in a bain-marie for 15 minutes, the lover the oven temperature to 185F (85C/Gas on lowest setting) and continue to bake for about 2 hours, or until the temperature in the centre of the pate reaches 167F (75C).
- Let cool to room temperature, then chill for 2 hours before serving. If you wish, you can glaze the pate with jellied broth heated to 167F (75C), before chilling.
Extracted from our sister publication France Today.
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Lead photo credit : Recipe taken from Charcuterie: Pâtés, Terrines, Savoury Pies: Recipes and Techniques From the Ferrandi School of Culinary Arts by Ferrandi Paris (Flammarion, 2022) Photography by Rina Nurra
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