Chicago-Style Hot Dog Pate With Sport Pepper, Cucumber, Tomatoes And Pickles

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   1. For the Pate Filling: Cut pork in 1-in. cubes, keeping pork cuts separate. Freeze pork until half frozen. Grind 900 grams of the lean pork and half the pork belly on a small fine grinder. Reserve in freezer

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   2. Grind remaining fatty pork with remaining lean pork and place in freezer

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   3. Combine all spices except salt in a bowl, adding fine-crushed garlic last. Keep salt in a separate bowl

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   4. In a food processor, add fatty pork and slowly add in the ice water

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   5. Remove mixture to a large bowl and add in lean pork mixture and spices, mix with hands until incorporated and the mixture is firm and springy.

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   6. To form the Pate: Line 9x5x3-inch metal loaf pan with plastic wrap and then slices of bacon, Using hands, lightly and evenly press pork filling into pan. Cover pan tightly with excess plastic wrap. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pate at 300 F until a thermometer inserted through foil into center registers 155u00b0F, about 2 hours 15 minutes. Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pate to weigh down. Chill overnight

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   7. Place loaf pan with pate in larger pan of hot water for about 3 minutes. Invert pate onto platter; discard fat from platter and wipe clean. Cut pate crosswise into 1/2-inch slices.

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   8. For the Salad: Whisk all ingredients together except the greens and season to taste. Toss dressing with greens and season to taste

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   9. To serve: Plate slices of pate, and top with the Salad and Garnish

* Per serving · 4 servings · Values may vary.