Pate du Porc Recipe

Name: Pate du Porc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups chopped pork; 1/2 cup sliced veal; 2/3 cup chicken livers; 1/4 cup shallots; 1 1/2 tablespoons of butter; 1 1/2 tablespoons of brandy; 1 1/3 cups diced fat; 1/4 teaspoon of dried thyme; 1 egg, lightly beaten; Strips of fatback; Bay leaves; Flour and water to make paste; 1/4 teaspoons garlic, chopped; 6 juniper berries; 2/3 teaspoons olive oil; Dash ground all spice; Salt and pepper to taste; 3 whole parsley sprigs; 2 tablespoons of cognac; 6 ounces of fatty pork stock (made from breast and leg bones)

Servings: persons

1 2/3 cups chopped pork
1/2 cup sliced veal
2/3 cup chicken livers
1/4 cup shallots
1 1/2 tablespoons of butter
1 1/2 tablespoons of brandy
1 1/3 cups diced fat
1/4 teaspoon of dried thyme
1 egg, lightly beaten
Strips of fatback
Bay leaves
Flour and water to make paste
1/4 teaspoons garlic, chopped
6 juniper berries
2/3 teaspoons olive oil
Dash ground all spice
Salt and pepper to taste
3 whole parsley sprigs
2 tablespoons of cognac
6 ounces of fatty pork stock (made from breast and leg bones)

1
In a bowl combine marinade ingredients.
2
Combine chopped pork with chicken livers and sliced veal, and mix together with marinade.
3
Cover and refrigerate for 2 days.
4
Saute shallots in butter.
5
Add brandy and reduce by half.
6
Remove parsley sprigs and add marinade and marinated meats to a food processor along with the shallot mixture.
7
Puree.
8
Add diced fat, thyme and lightly beaten egg and pulse to mix.
9
Line terrine with strips of fatback.
10
Add pate mixture and cover it with the fat flaps.
11
Put bay leaf pattern on top of fat and cover with aluminum foil, close the terrine lid and seal with flour and water paste.
12
Preheat oven to 175 degrees.
13
Place terrine in Bain-Marie.
14
Fill with hot water (2/3 up the sides of roasting pan).
15
Bake for 2 to 3 hours, or until instant read thermometer registers 165 degrees.
16
Remove terrine from Bain-Marie, remove lid and weight down the pate, and bring to room temperature.
17
Chill in refrigerator overnight, still weighted.
18
Serve at room temperature.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 2/3 cups chopped pork, 1/2 cup sliced veal, 2/3 cup chicken livers, 1/4 cup shallots, and more.

Yes, Pate du Porc falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pate du Porc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions