Pork meat loaf

Pork Liver Pâté

Pork liver pâté is a beloved traditional dish, often associated with holidays and festive meals. This recipe is a delicious combination of meat, fresh herbs, and spices, offering an unmistakable aroma. It is a versatile dish that can be served both warm and cold, and pairs perfectly with a fresh salad or garlic sauce.

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 8

Necessary ingredients:
- 700 g pork liver
- 700 g pork shoulder
- 2 l water
- 1 teaspoon salt
- 2 bunches of fresh parsley
- 2 bunches of fresh lovage
- 4 bunches of green onions
- 4 bunches of green garlic
- 6 raw eggs
- 1 teaspoon sweet paprika
- a little dried thyme
- 6 hard-boiled eggs

Preparation steps:

1. Preparing the meat:
Start by boiling the pork meat. Place the liver and the pork shoulder in a large pot with 2 liters of water and one teaspoon of salt. Bring the water to a boil and let the meat simmer for about 20-25 minutes, until it is halfway cooked. This step is essential to ensure a tender and juicy texture for the pâté.

2. Preheating the oven:
While the meat is boiling, preheat the oven to 180°C. This will be where the pâté develops a delicious and aromatic crust.

3. Cutting the meat:
Once the meat is boiled, remove it from the pot and let it cool for a few minutes. After it has cooled, chop the meat into small pieces. This step will facilitate the subsequent mixing with the other ingredients.

4. Preparing the herbs:
Wash the parsley, lovage, green onions, and green garlic well. Chop them finely so that the flavors are released and perfectly combine with the meat.

5. Mincing the ingredients:
Add the chopped meat and herbs to the food processor. Mince everything until you achieve a homogeneous mixture, but do not overdo it to avoid a paste. Transfer the mixture to a large bowl.

6. Adding the wet ingredients:
Add the 6 raw eggs, sweet paprika, a little salt, and dried thyme to the bowl with the meat and herbs. Mix everything well so that the ingredients are perfectly integrated. You can adjust the spices to taste.

7. Preparing the baking trays:
Grease two medium loaf pans with oil to prevent the pâté from sticking. This step is important to achieve a nice crust on the outside of the pâté.

8. Assembling the pâté:
Place half of the meat mixture in each pan. Carefully place 3 peeled hard-boiled eggs in the center of each pan. These eggs will add a surprise element and an attractive appearance to the dish. Cover the eggs with the remaining meat mixture, ensuring they are well wrapped.

9. Baking:
Place the trays in the preheated oven and let the pâté bake for about 45-60 minutes, or until the meat is well cooked. You can check if it is done using a toothpick – if it comes out clean, the pâté is ready.

10. Finishing the dish:
About 5 minutes before removing the pâté from the oven, you can brush its surface with a little water to achieve a softer and more appetizing crust. Once the pâté is ready, let it cool slightly before slicing.

Serving suggestion:
Pork liver pâté is served sliced, alongside a seasonal salad or with a garlic sauce for an extra flavor boost. You can try pairing it with a plum brandy or a dry white wine, which will perfectly complement the rich taste of the dish.

Nutritional information:
This pork pâté recipe has approximately 250 calories per serving, providing a good source of protein, vitamins, and minerals. Pork meat is rich in iron, essential for good oxygenation of the body, while the herbs add a supply of fiber and antioxidants.

Possible variations:
For a vegetarian version, you can replace the pork with mushrooms or marinated tofu, adding spices to enhance the flavors. You can also experiment with different types of herbs, such as basil or mint, which can bring a fresh and novel taste.

Frequently asked questions:
1. Can I use beef or chicken instead of pork?
Yes, you can adapt the recipe using other types of meat, keeping in mind that the cooking time may vary.

2. How long can the pâté be stored?
The pâté can be stored in the refrigerator for 3-4 days, and to preserve it longer, you can freeze it.

3. What can I do with leftover pâté?
Leftover pâté can be used in salads, sandwiches, or even fried for a delicious breakfast.

This pork liver pâté is more than just a recipe; it is an invitation to the festive table, a way to gather family and friends around the meal. So put on your apron, prepare the ingredients, and enjoy every step of this culinary process!