Portuguese Pork Pâté

A smooth, pinkish spread infused with smoked paprika and garlic. The lard provides a glossy finish and a texture that coats the palate effortlessly.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 405
• Protein: 17 g
• Carbs: 1 g
• Fat: 35 g

Ingredients

• 266.7 g Ground pork ( fresh )
• 100 g Pork liver ( cleaned and diced )
• 80 g Lard ( cold )
• 40 ml Dry white wine ( good quality )
• 1.3 piece Garlic ( finely minced )
• 0.7 tsp Smoked paprika ( powder )
• 0.7 pinch Hot pepper en poudre ( to taste )
• 0.7 piece Bay leaf ( whole )
• 0.7 tsp Gray sea salt
• 0.7 tsp Black pepper ground
• 0.7 tsp Piri-piri chili

Instructions

1. Sear the meats

   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. Deglaze and infuse

   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. Grind and emulsify

   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.

Chef's tips

• 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.

Storage

Store in the refrigerator in an airtight jar for up to 5 days.