Portuguese Pork Pâté
35 min
total
4
people
349
calories per serving
Ingredients
4 people
- 266.7 gGround pork (fresh)
- 100 gPork liver (cleaned and diced)
- 80 gLard (cold)
- 40 mlDry white wine (good quality)
- 1.3 pcGarlic (finely minced)
- 0.7 tspSmoked paprika (powder)
- 0.7 pinchHot pepper en poudre (to taste)
- 0.7 pcBay leaf (whole)
- 0.7 tspGray sea salt
- 0.7 tspBlack pepper ground
- 0.7 tspPiri-piri chili
Method
A smooth, pinkish spread infused with smoked paprika and garlic. The lard provides a glossy finish and a texture that coats the palate effortlessly.
- 1
In a hot pan with a knob of lard, brown the ground pork and pork liver. The meat should be seared but remain tender at the core.
- 2
Pour in the dry white wine to deglaze the pan. Add the pressed garlic, bay leaf, piri-piri sauce, and spices. Reduce by half until the liquid is syrupy.
- 3
Remove the bay leaf. Pass the mixture through a fine grinder or blender. Incorporate the remaining cold lard in small amounts to bind everything into a smooth, homogeneous mass.
Frequently asked questions
How do you get this dish right?
- Do not overcook the liver; if it turns grey and grainy, the pâté will lose its creaminess.
- Let it rest for 24 hours in the fridge before serving to allow the flavors to set.
How long does this dish keep?
Store in the refrigerator in an airtight jar for up to 5 days.
4.7
23 reviews
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