Pork Liver Pâté

🥘 Ingredients

• pork liver 1 lb
• whole milk 2 cup
• shallots 4 large
• garlic 6 cloves
• unsalted butter 2 Tbs
• fatty pork shoulder 8 oz
• diced pork fatback 8 oz
• eggs 2 large
• heavy cream 0.33 cup
• fish sauce 2 Tbs
• brandy 2 Tbs
• five-spice powder 1 tsp
• kosher salt 1 Tbs
• black pepper 1 tsp
• sugar 1 tsp
• sliced pork fatback 6 oz

1. 1

   Preheat the oven to 325°F (165°C).
2. 2

   Soak pork liver in whole milk in the fridge for 2 hr , then drain and pat dry.
3. 3

   Sweat shallots and garlic in unsalted butter in a skillet over low heat for 10 min , until soft and sweet with no colour on them.
4. 4

   Grind @&( timer , @&( timer , fatty pork shoulder and diced pork fatback in a food processor to a coarse paste still flecked with fat — this is a country pâté, not a mousse.
5. 5

   Pulse eggs , heavy cream , fish sauce , brandy , five-spice powder , kosher salt , black pepper and sugar into @&( timer in short bursts.
6. 6

   Line a terrine with sliced pork fatback , pack @&( timer in and fold the ends over, then stand the covered terrine in a roasting pan of boiling water and 90 min to 160°F (71°C).
7. 7

   Weight @&( timer with a foil-wrapped brick and chill 12 hr , overnight, before turning it out.