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.

No additional tips available.

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

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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.

The Meat Hooks Pork-Tacular Country Pate

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