Tuesday, February 17, 2015

Pork Liver Pate (makes 2 small bowls)

pork liver pate
My liver (pate) needs a little aged cognac (in this case literally)! :D I noticed during this visit that there was a half full or half empty (depending on how you prefer to look at it) bottle of cognac sitting on the cabinet. Di Y (my maternal second aunt) mentioned to me twice (once during the last visit and recently during this visit) that she likes liver pate. I have come to know a young trustworthy pork vendor at An Trach Market and bought a little of the liver she had hanging. The beauty about buying produce at these local markets such as in my grandmother's village is that I can buy however much I want. I can feel comfortable buying as small a fifth of a kilogram of meat or as large as kilograms. These vendors are great. Also if you don't know how to make a dish, just ask and usually you get quite a few suggestions! It's really a joy to shop here.

Pork Liver Pate (makes 2 small bowls)


3 Tbsp butter or oil
3 Tbsp chopped shallot
3 Tbsp chopped scallion
1 Tbsp chopped garlic
1 tsp grated ginger
10 oz pork liver, cubed
3-4 oz pork, cubed
1/2 tsp salt
1/4 tsp sugar
1/8 tsp ground pepper
2 Tbsp good cognac
1/2 cup heavy cream or whole milk


1) Heat a non-stick pan over medium high heat. Once the pan is hot add butter, shallot, scallion, garlic, and ginger. Saute for about a minute. Avoid burning the garlic.
2) Add liver and pork. Cook for about 5 minutes or until the liver and meat are just cooked.
3) Season with salt, sugar, pepper, cognac and cream. Saute for about 2-3 minutes until everything are well blended and the liver and pork are completely cooked.
4) Once the contents cool down then put everything in a meat grinder and grind until smooth.
4) Pack the pate into a container or bowl and smooth out the top. Seal tightly and keep refrigerated for up to a week.

*As always you may adjust the seasoning according to your taste.

this pork liver pate makes a great spread in banh mi (Vietnamese sandwich)

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