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1
Put the onion and garlic in a food processor and pulse to mince.
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2
Transfer to a large bowl and add the pork fatback, chicken livers, ground pork and beef, eggs, Cognac, pepper, salt, and five-spice powder.
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3
Mix well with a rubber spatula.
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4
Working in batches, grind the ingredients in the food processor to a fine, smooth, light tan mixture, transferring each batch to another bowl as it is ready.
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5
Each batch will take a few minutes, and you will have to pause occasionally to scrape down the sides.
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6
When all the ingredients have been ground, beat them with the spatula to blend well.
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7
If you want to check the seasoning, saute a spoonful in a little skillet until it is well done, let cool, taste, and then correct if necessary.
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8
Position a rack in the middle of the oven and preheat to 350F.
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9
Bring a kettle of water to a boil and lower the heat to keep it hot.
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10
Butter a 6-cup loaf pan.
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11
Pour in the pate mixture and smooth the top with the spatula.
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12
Bang the pan on the countertop or table to remove air bubbles.
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13
Center the bay leaves on top of the pate.
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14
Butter a piece of parchment paper large enough to cover the top of the pate and place it, buttered side down, over the pate.
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15
Then cover the pate with aluminum foil, allowing a 1-inch overhang.
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16
Place the loaf pan in a baking or roasting pan.
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17
Pour enough boiling water into the pan to come 1 inch up the sides of the loaf pan.
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18
Bake the pate for 1 1/2 to 1 3/4 hours, or until the internal temperature registers about 160F on an instant-read thermometer.
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19
Remove the baking pan from the oven and set the pate aside to cool for 1 hour.
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20
Place a twin pan (or board) and a 5-pound weight, such as a brick or a few food cans, directly on top of the pate; this compacts it and creates a smooth texture.
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21
When the pate is completely cool, remove the weight.
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22
Refrigerate it and let it mature for 1 or 2 days.
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23
To serve, unmold the cold pate, removing and discarding the foil and parchment paper.
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24
Cut the pate into thin slices or a thick slab.
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25
Blot away the juices with paper towels and then lay the slices or slab on a serving plate.
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26
Let the pate come to room temperature before serving.
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27
You can include it in a Western-style charcuterie spread, or use it in your next Vietnamese baguette sandwich.
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28
The pate keeps well in the refrigerator for 10 days.
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29
I advise against freezing it, however, as it turns soggy.
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30
Pork fatback is an old-fashioned cooking fat that can be difficult to find.
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31
Your best bet is to go to a market that caters to a porkloving clientele, such as an Asian or Mexican market.
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32
The fatback may not be in the meat case, but just ask the butcher for it.
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33
At my local Mexican market, the butcher is always tickled by my request for grasa (fat).
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34
He proudly emerges from the cooler with a thick piece with the cuero (skin) still attached.
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35
To ensure that I have a supply if fatback on hand, I buy a pound or two.
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36
I set aside the portion I am using immediately and then I divide the remaining fat into pieces the size of a deck of playing cards (about two ounces), wrap each one tightly in plastic wrap, and freeze them all in a zip-top plastic bag.
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37
Fatback will keep in the freezer for up to nine months.
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38
Before using or freezing fatback, remove any skin, if necessary.
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39
A little meat attached is fine.
