Here’s a classic pork pâté recipe, often referred to as Pâté de Campagne (Country Pâté), known for its rustic texture and deep flavors. It’s perfect for spreading on bread or crackers.
Ingredients:
- 500g pork shoulder or pork belly, coarsely ground
- 200g pork liver, cleaned and chopped
- 100g unsmoked bacon, chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp brandy or cognac
- 1 tsp fresh thyme leaves
- 1 tsp fresh parsley, chopped
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 egg
- 100ml heavy cream
- Salt and freshly ground black pepper to taste
- Optional: 10–12 slices of streaky bacon for lining the terrine
- Optional: Pistachios or green peppercorns for texture (around 30g)
Instructions:
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Prepare the meat mixture:
- In a large bowl, mix the ground pork, pork liver, and bacon together.
- Add the chopped onion, garlic, thyme, parsley, allspice, nutmeg, salt, and pepper. Combine everything thoroughly.
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Add the liquids:
- Pour in the brandy and mix well.
- Add the egg and cream to the mixture, stirring until fully incorporated.
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Optional texture additions:
- If you like a bit of texture in your pâté, fold in the pistachios or green peppercorns at this stage.
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Line the terrine (optional):
- If you want a bacon-lined pâté, line a 1-liter terrine or loaf pan with slices of streaky bacon, letting the edges overhang the sides. These will later be folded over the top of the pâté.
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Assemble the pâté:
- Spoon the pork mixture into the prepared terrine, pressing it down to ensure there are no air pockets.
- Fold over any overhanging bacon to cover the top of the pâté. If you're not using bacon, simply smooth the top of the mixture.
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Cook the pâté:
- Preheat the oven to 160°C (320°F).
- Cover the terrine with a lid or foil. Place the terrine in a baking dish and fill the dish with hot water to reach halfway up the sides of the terrine (a bain-marie).
- Bake for about 1.5 to 2 hours, until the pâté reaches an internal temperature of 70°C (160°F).
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Chill the pâté:
- Remove the terrine from the water bath and let it cool to room temperature.
- Press the top of the pâté with a weight to compact it as it cools (you can use a small board with a heavy object on top).
- Once cooled, cover and refrigerate for at least 24 hours to allow the flavors to develop.
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Serve:
- Slice the pork pâté and serve with crusty bread, pickles, mustard, or chutney. Enjoy with a glass of wine or your favorite beverage!
This pork pâté is a flavorful addition to any charcuterie board or as a starter for a special meal. The overnight rest in the fridge really helps enhance the flavors!
