How To Make Vietnamese Pate Recipe? [9-Step Guideline]

Directions

• Step 1. Prepare pork liver
  First, you need to wash the liver, then cut off the excess fat and tendons and cut them into 1cm thick pieces. Then, soak it with 100 ml of fresh milk for 30 minutes to remove the fishy smell. Then, wash it with cold water 2 to 3 times and let it dry.
  
• Step 2. Preliminary processing of pork fat
  You wash the pig’s skin, and you can use a razor to scrape the surface of the skin to clean the fluff. For bitter fat, you also wash it with water to clean it.
  Put a pot of water on the stove, put in the pot 1 tablespoon of seasoning seeds, and 1 red onion, boil until the water boils, then add the skin and pork fat and boil on medium heat for about 15 minutes. When the skin and fat are cooked, you can use chopsticks to skewer, then turn off the heat, take them out and let it cool.
  Use a knife to cut the pork skin into bite-sized pieces, about 2 fingers, then put in a meat grinder, and grind for about 3 minutes. The fat you cut into thin, large slices.
  
• Step 3. Prepare the remaining ingredients
  For bread, tear it into small pieces and drizzle the remaining milk until soft enough. You should also not let the bread soggy. This part of bread soaked in milk has the effect of eliminating fishy for the liver and helping to increase the stickiness of the pate.
  Please note that use white pillow bread or normal crusty bread core, not using dairy bread such as chrysanthemum bread or sweetbreads with filling.
  Then, you wash and peel the onion, garlic, and onion and chop it.
  
• Step 4. Boil pork meat and liver
  Put the pot of water on the stove, after the water boils, add the chopped pork belly and boil for about 10-15 minutes until the meat is cooked and take it out to drain. You continue to put the pot of water on the stove. After the water boils, you put the milk-soaked pork liver in a pot of boiling water and boil for about 10 minutes until the pork liver is cooked, take it out and let it dry!
  Note: You boil the pork belly one by one, then the liver, don’t boil both!
  
• Step 5. Stir-fry pork and pork liver
  Peel and mince 2 purple onions and 2 garlic bulbs. Onions you also peel, and cut into wedges.
  Put the pan on the stove, and add 2 tablespoons of oil. Heat until the oil is hot, then add the minced onion and garlic and fry until fragrant, the onion and garlic turn yellow, then add the mixture of meat and liver, and pork fat to the island. Next, add the bread soaked in milk with chopped onion and stir-fry.
  Add 5 tablespoons fish sauce, 1 tablespoon fish sauce, 1 teaspoon salt, 1/2 teaspoon MSG, 1 teaspoon sugar, and stir-fry for about 5 minutes on high heat. You continue to stir-fry the ingredients on medium heat for about 10 – 15 minutes until the ingredients are cooked evenly, and the water is dry, then turn off the heat, re-seasoning to taste.
  
• Step 6. Puree and pour mold
  You divide the mixture of stir-fried ingredients into 2-3 small parts, put each part in a meat grinder, and grind for about 3-5 minutes until the ingredients are smooth.
  Use a round tray or stainless steel bowl to make the mold. Spread a layer of pork fat on the bottom of the mold, then pour the freshly ground pate on top to almost fill the mold. Finally, you put on top of the plate a layer of pork fat and cover the mouth of the mold with foil.
  Small tip: Depending on your preference to eat smooth or medium pate, you can adjust the grinding time accordingly!
  
• Step 7. Pour the mold and bake the pate
  You put about 2 teaspoons of butter in the mold and spread it all around. Then, add the minced pork and pork liver.
  Finally, add 3 teaspoons of butter on top of the minced pork and pork liver. Repeat with the remaining molds until all ingredients are used up. You preheat the oven to 200 degrees Celsius for 10 minutes and then put the pate molds in. Bake pate at 200 degrees Celsius for 15-20 minutes is complete.
  Note: You can also steam the pate if you don’t have a grill. If you use a regular steamer, the steaming time ranges from 2 to 3 hours. If you use a pressure cooker, the steaming time can be shorter, only about 1 hour, the pate is very fragrant and soft.
  When steaming, you should use foil to cover it, so the water will not stagnate and fall on the pate. Steaming time can vary depending on how tender you want or how much pate you make.
  
• Step 8. Finished pork pate Vietnamese recipe
  Cooked pork liver pate to bring it out to cool, you can store it in the refrigerator overnight. The dish is fragrant with the smell of butter mixed with the aroma of pork liver. Pate has the greasy taste of meat and liver served with bread, this will be an extremely delicious and perfect combination.
  
• Step 9. Preserve
  After the pate is cooked, let it cool, then cover it and keep it in the refrigerator for 1 week. You should not put hot pate in the refrigerator, as this will shorten the life of the refrigerator and make the pate spoil faster.
  In addition, you can store it in the freezer for 1 to 2 months and still retain the original flavor. Before using, you just need to defrost on the refrigerator then process or heat and serve with any dish according to your preference.