The Meat Hooks Pork-Tacular Country Pate Recipe

Name: The Meat Hooks Pork-Tacular Country Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pieces pork caul, or 1 pound bacon or thinly sliced back fat; 2 pounds boneless pork shoulder, ground; 1/2 pound pork liver, ground; 1 small shallot, minced; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon freshly ground white pepper; 1 clove, ground fine; 1/2 teaspoon powdered ginger; 1 1/2 tablespoons kosher salt; 1/4 teaspoon pink curing salt; 1 large egg; 2 big pinches rosemary, finely chopped; 2 big pinches thyme, finely chopped; disposable gloves; 1 (10 x 4 x 4-inch) terrine mold; digital probe or instant read thermometer

Servings: persons

2 pieces pork caul, or 1 pound bacon or thinly sliced back fat
2 pounds boneless pork shoulder, ground
1/2 pound pork liver, ground
1 small shallot, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground white pepper
1 clove, ground fine
1/2 teaspoon powdered ginger
1 1/2 tablespoons kosher salt
1/4 teaspoon pink curing salt
1 large egg
2 big pinches rosemary, finely chopped
2 big pinches thyme, finely chopped
disposable gloves
1 (10 x 4 x 4-inch) terrine mold
digital probe or instant read thermometer

1
Preheat the oven to 275F.
2
Line the terrine mold with the caul fat.
3
Set aside.
4
Combine all the remaining ingredients in a large bowl and mix well with gloved hands.
5
Press the mixture firmly into the lined mold, making sure there are no air pockets.
6
Place the mold in a large deep roasting pan and add enough cold water to the pan to come halfway up the sides of the mold (youre making a water bath).
7
Carefully place the pan in the oven and cook until the center of the terrine registers 150F, 1 1/2 to 2 hours.
8
Remove the pan from the oven and allow the terrine to cool in the water bath for 2 hours at room temperature.
9
Remove the mold from the water bath and place a baking sheet on top of it.
10
Weight it down with a couple of heavy cans or a cast-iron skillet.
11
Refrigerate the terrine overnight.
12
The next day, remove the weights and the baking sheet.
13
Carefully run a butter knife around the sides of the terrine mold, invert onto a platter and thump it gently with the back of your hand to release the pate.
14
Slice and serve it cold, or wrap it tightly in plastic wrap; it will keep for about 2 weeks in the fridge.
15
Do not freeze it, please.

1109

kcal

Calories

Fat

Carbs

103

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: 2 pieces pork caul, or 1 pound bacon or thinly sliced back fat, 2 pounds boneless pork shoulder, ground, 1/2 pound pork liver, ground, 1 small shallot, minced, and more.

Yes, The Meat Hooks Pork-Tacular Country Pate 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!

The Meat Hooks Pork-Tacular Country Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions