Recipe for making pork head pate. Recipe for pork head pate in an autoclave
Hello, dear readers, site Tasty Recipes! I'm glad you came to visit me. Have you ever cooked pork head pate? Eli, you are reading this article, which means you are going to do it. And I will help you with this. Of course, today there are countless recipes in cookbooks for preparing liver pates, with all possible spices and vegetables. But I want to offer you liver pate recipe, which you can safely cook with.
The other day I was convinced once again that store-bought pate can’t compare with anything pate, cooked at home.
Ingredients needed to prepare pork by-products pate
:
- pork head - 6.5 kg.,
- liver - 1.2 kg.,
- light - 1.5 kg.,
- heart - 1 pc.,
- kidneys - 0.3 kg.,
- spleen - 0.2 kg,
- meat - 0.5 kg.,
- onions - 3 pcs.,
- garlic - 7 cloves,
- salt, allspice black pepper - to taste.
how to make liver pate
1. Let's start with the head. It needs to be chopped up. And for this I went out onto the balcony. I know how to do this, since I used to work in the meat department. So, chop the head into portions so that they fit in the pan and wash well.
2. Wash all offal as well: lungs, kidneys, spleen, cut into small pieces, distribute among pans, add cold water and put on fire to cook. I added another piece of meat because I had a slightly fatty head. After boiling, reduce heat to moderate. Be sure to collect foam, there will be a lot of it. Boil all offal until done.
3. At the very end of cooking, add salt and pepper to taste, add a few onions and 7 cloves of garlic.
4. The readiness of the meat is checked by the head. If the meat separates well from the bone, then it can be removed from the pan. I cooked for 2.5 hours. Discard the boiled onion and garlic and let the meat cool. Then remove all the meat from the bones and pass it through a fine meat grinder twice. And if you want, you can put everything through a blender. But this is not for everyone.
5. Fill clean and dry 0.7 gram jars with the resulting meat mass. I got 11 cans. Cover the baking sheet with a cloth and line up all the jars with pate. Cover each jar with a lid without a rubber band. Pour water into a baking tray with jars, up to the edges of the side and place in the oven. Keep the jars on high heat for 20 minutes, then reduce the heat to very low and simmer for 2 hours. Open the oven from time to time and check for water. If necessary, add hot water only.
7. After a while, jars of pate Remove from the oven, remove one lid at a time and replace the rubber bands. Roll up the jars in the usual way. There is no need to wrap it up. This pate can be stored either at room temperature or in the basement.
Get ready liver paste at home. It is tasty and safe for your health, because it is always natural and fresh.
Bon appetit and see you again.
Elena Chekalova will tell you how to cook chicken liver pate.
All about liver pate from Elena Malysheva.
Simple recipes for making pork pate at home.
Delicious pork liver pate with pork head, lung, heart, chicken and beef liver
For all housewives, we offer a delicious pork pate. In this article you will learn a lot of delicious recipes that will be a real find, both for the festive table and for the daily diet.
To eat delicious pork pate, you don’t need to run to the store for a ready-made product. Using the recipes proposed in this article, you can prepare a simple but very tasty pate with your own hands.
How to properly prepare pork liver pate? How to prepare liver pate from pork liver with carrots?
Pork liver pate is a delicious and easy to prepare dish. Let's start with a simple recipe for which you will need:
- 1 kg pork liver
- 1 carrot
- 1 onion
- 0.1 kg butter and vegetable oil
- 0.1 kg milk
- 0.1 kg cognac
- seasonings to taste
You can add your favorite seasonings to the pork pate - pepper, bay leaf, salt or certain seasonings for meat. The cooking method is not complicated:
- To remove specific bitterness from the liver, soak it in milk for 2 hours
- Fry onions and carrots in sunflower oil until golden brown
- Cut the liver into portions and add to the pan with the onions and carrots, simmer for 20 minutes
- Add seasonings to taste
- Cool the liver and grind in a meat grinder until smooth, even do this several times until completely smooth.
- Pour cognac and butter into the resulting mass, mix well
Shape the pate and put it in the refrigerator, after a few hours you can spread the cooled pate on a sandwich and drink it with freshly brewed tea.
Pork liver and head pate recipe
If you have already prepared a simple pork liver pate, then it’s time to diversify the menu and add not only the liver, but also the head to the product. To prepare the snack you need the following ingredients:
- 1 pig head
- 1 kg liver
- 1 onion
- 1 carrot
- 0.1 kg lard
- seasonings
To make a tender pate, write down this dish:
- Soak the head and liver in water overnight to remove any blood from the ingredients.
- In the morning, cleanse your head and rinse your liver
- Cut the meat into portions and send the head to cook, and after an hour add the liver to it
- 20 minutes before the end of cooking, add finely chopped onions and carrots to the broth
- At the end of cooking, add your favorite seasonings - salt, pepper and bay leaf
- After the pork has become soft, put it in a meat grinder or grind it in a blender.
Pork liver and head pate - a hearty breakfast for the whole family
This pate can be consumed immediately or stored in jars for the winter. Choose the appropriate storage option for yourself and enjoy the delicate taste of a home-cooked dish.
Pork liver and lung pate, recipe
You can add a lot of ingredients to pork pate, which will only complement the already impeccable taste of the dish. Now we propose to add another one to the recipe book - pork liver and lung pate, for the preparation of which you will need:
- 1 kg liver
- 0.5 kg lungs
- 0.2 kg vegetable oil and butter
- 3 onions
- 3 carrots
- 5 eggs
- seasonings
- Pour water into the pan and add seasonings, wait for it to boil
- At this time, clear the lungs and liver of film and tubes
- Boil the eggs
- Remove the butter from the refrigerator and let it melt
- Peel and finely chop the carrots and onions, fry until golden brown
- Place the meat in boiling water and cook for 20 minutes after boiling.
- Place eggs, onions, carrots and meat in one container and puree with a blender or grind in a meat grinder
- Add melted butter and mix well
- Place in an airtight container and place in the refrigerator.
For pork pate, it is delicious to use rye bread or bread with grains Preparing such a pate is quite possible and not troublesome, but thanks to the effort you put in, you can stock up on a tasty product for several weeks or the whole winter.
Pork liver and heart pate recipe
To make the taste of pork pate tender and soft, we recommend adding pork heart to it. So, remember the necessary ingredients:
- 1 kg liver
- 1 kg heart
- 2 onions
- 6 carrots
- spices
For convenience and simplicity, we will divide the recipe step by step:
- Clean the pork liver and heart from film and fat
- Cut the meat into portions and send to cook
- After boiling, cook for 60 minutes, skimming off any foam that has formed.
- 20 minutes before the end of cooking, add finely chopped carrots and onions to the broth
- Remove all ingredients from boiling water and leave to cool completely
- Grind the components of the future pate in a meat grinder and add spices to taste
Porridge with pate - satisfying and healthy
Everything is ready, in a few hours you can spread this product on a sandwich or use it as an addition to porridge, as well as potatoes with mushrooms.
Recipe for pork liver pate with lard
You shouldn’t limit yourself to the above recipes; we’ll continue to fill our treasure trove of recipes with pork liver and lard. You will need the following products:
- 0.5 kg liver
- 0.2 kg lard
- 2 onions
- 1 carrot
- spices
Cooking instructions are as follows:
- Cut the lard into cubes; if it is already salted, do not add salt.
- Place the chopped lard into the cauldron for 10 minutes. If you don’t have a cauldron, no problem, cook in a frying pan
- Peel the liver from the film and cut it in the same way as lard, send it to stew with the previous ingredient
- Peel the carrots and onions, cut them into cubes, add them to the container with the liver
- Simmer all ingredients for about 1 hour until softened
- Leave the prepared ingredients to cool and you can grind them in a meat grinder
- It is advisable to pass through a meat grinder at least 3 times, so the pate will be especially tender
Pork liver pate with lard
IMPORTANT: To prepare the pate, it is better to use a cauldron, so the mixture will not stick to the bottom of the container
The finished product will be an excellent breakfast option for the whole family.
Recipe for pork liver pate with milk
Liver is very beneficial for the human body, so prepared pork liver pate is an ideal option for daily consumption. The pate will be especially soft and tender if you add milk to the other ingredients during cooking, details below:
- 0.5 kg liver
- onion 2 pcs
- carrots 1 piece
- egg 1 piece
- 1 tbsp. flour
- 200 ml milk
- spices
The cooking method is similar to the previous ones:
- Clean and cut the liver
- Boil it in boiling water for 10 minutes, put it on a plate to cool
- Finely chop the vegetables, grind all ingredients in a blender, add 1 raw egg, flour and milk to the mixture
- Place foil on a baking sheet and place the pate there, giving it a shape. The product should be cooked in the oven for 60 minutes at 180C
Pork pate with milk - a tender and satisfying product
Place the finished pate on a dish and after cooling completely you can put it in the refrigerator. After 5 hours the product is ready for use.
Pork liver pate with butter, recipe
Liver pate with butter will be a very satisfying and slightly higher calorie product, but the taste of the finished dish will be no less delicious. Ingredients for pork pate with butter:
- 1 kg liver
- 2 onions
- 2 carrots
- 1 clove of garlic
- 0.2 kg butter
- spices
If you are already in the kitchen and have prepared all the indicated products, follow the recipe:
- Wash the liver, cut into portions and fry over medium heat for 40 minutes, periodically checking for readiness. The liver should be soft, but not dry
- Finely chop the vegetables and fry until golden brown, pass the garlic through a garlic press and add at the very end of cooking
- Mix the prepared ingredients and pass through a meat grinder
- Add melted butter to the finished mixture and stir until smooth.
- Transfer to a storage container and refrigerate
Pork pate with butter
The butter will give the pate tenderness and smoothness; this product will be an excellent solution for a sandwich in the morning. You should not put butter under the pate, as the breakfast will be too high in calories.
How to cook pork liver pate in an autoclave, recipe
An autoclave is a device for accelerated heating of a product using high temperature; the pate in it is prepared in jars for the winter. To prepare liver pate in an autoclave, stock up on the following products:
- 1 kg liver
- 0.3 kg pork brains
- 2 onions
- 2 carrots
- 0.1 kg flour
- 0.1 kg butter or fat
- spices
The technology for preparing the pate is as follows:
- Wash and sterilize jars
- Wash the liver and brains and remove the film
- Bread the chopped liver in flour and fry over low heat for 5 minutes
- Fry vegetables until golden brown
- Mix the prepared ingredients and grind using a meat grinder
- Add oil or fat to the mixture, mix well
- Place the pate in jars, roll it up and put it in an autoclave for further cooking.
- The machine will cook the pate in approximately 30 minutes.
After this time, the jars are ready for storage throughout the winter.
Recipe for pork liver pate in a slow cooker
Before preparing pork pate in a slow cooker, the liver should be soaked in milk for 2 hours to get rid of bitterness and make the liver softer and more tender. To prepare the dish you will need a known set of products:
- 1 kg liver
- 4 onions
- 4 carrots
- 0.1 kg butter
- spices
- garlic optional
A multicooker will simplify the cooking process and free you from standing at the stove. Follow these steps:
- Wash the liver and vegetables, peel and cut into medium pieces, add spices to taste
- Place the ingredients in a bowl and set the “stew” mode, cook the pate in this mode for 60 minutes
- After an hour, cool the finished liver and chop the products
- For softness and tenderness, you can add milk or butter if desired.
IMPORTANT: If the pate turns out dry, add the juice that was released during stewing to the mixture.
It will take you no more than 2 hours to prepare a delicious pate, and the taste of such a homemade product will not leave all family members indifferent.
How to cook pork liver pate in the oven?
Pate cooked in the oven has less calories, since there is no need to fry the food in sunflower oil. To prepare pate in the oven, stock up on the following products:
- 0.5 kg liver
- 1 egg
- 50 ml milk
- 50 g butter
- 20 g cognac
- garlic 1 clove
- spices
The cooking process consists of the following stages:
- Wash the liver and cut into medium pieces, place in a container
- Add milk, cognac, beaten egg, garlic and spices, chop
- Melt the butter and add to the whipped mixture
- Pour the mixture into the mold, do not be alarmed that it is liquid, the pate will set in the oven and will have the desired consistency
- Bake in the oven for 20 minutes at 200 C
Pate in the oven
Pate cooked in the oven can be stored for no more than 5 days, but most likely after 2 days such a delicious treat will be swept off the refrigerator shelf.
Pork pate with chicken liver: recipe
Chicken liver pate is distinguished by its delicate texture and rich taste. Write down the ingredients for the pate:
- 0.5 kg liver
- 1 carrot
- 1 onion
- 150 g butter
- greenery
- spices
To prepare the pate:
- Wash and cut the liver into about 3 pieces each
- Fry vegetables until golden brown, add herbs
- Grind the liver and vegetables with a blender or meat grinder
Add oil, spices and mix well again
Place the resulting mass in the refrigerator for 3-4 hours. During this time, the pate will harden and be ready for use.
Beef and pork liver pate: recipe
An excellent combination of a tasty snack would be a mixture of beef and pork liver; such a pate will be moderately tender and very satisfying. To prepare the dish you should take the following products:
- Beef and pork liver 0.5 kg each
- Carrots 250 g
- Onion 100 g
- Potatoes 250 g
- Greenery
- Spices
Prepare the pate this way:
- Place pork and beef in boiling water and cook for 40 minutes over medium heat
- Add vegetables and cook for another 15 minutes, until vegetables are soft
- Remove the finished products from boiling water, cool and grind in a meat grinder or using a blender. If the mixture is dry, add the broth in which the ingredients were cooked
- Add herbs and spices
This pate can be spread on sandwiches, stuffed into eggs, or served as a side dish.
Pork liver pate with carrots
It is advisable to add carrots in one quantity or another to any pate. Now let’s look at a recipe where carrots are equal in quantity to the main product:
- 0.5 kg pork liver
- 0.5 kg carrots (about 3 large vegetables)
- 4 onions
- 250 g butter
- spices
To get the pate, you should follow these recommendations:
- Divide the butter into two halves, leave one to soften, cut the other and add it to the frying pan.
- Wash, peel and cut the liver into medium pieces
- Place in a preheated frying pan and fry for 20 minutes
- Peel the carrots and grate them on a coarse grater
- Finely chop the onion and place it on top of the liver, and add the carrots there too
- Simmer until the carrots become soft.
After this, let the ingredients cool and grind until smooth. - Add spices and remaining oil to the resulting mixture, mix well
Delicate pate with carrots is ready. Garnish it with herbs and serve.
Pork liver pate for the winter: recipe
If you really love the taste of pate and don’t want to waste time preparing it in winter, you can make the preparations in advance. To do this, take the following products:
- 1 kg liver
- 3 kg pork pulp
- 2 kg lard
- 4 onions
- spices
Write down a step-by-step recipe for pate for the winter:
- Peel the onion and cut in half
- Wash the meat and lard and cut into medium pieces
- Place chopped vegetables and meat in a cauldron, add salt, add spices and cook after boiling for another 20 minutes.
- At this time, sterilize the jars
- Place the hot contents of the pan into jars and roll up
Now in winter you are not afraid of hunger. A tasty and satisfying pate will serve you well throughout the cold season.
step by step with photos.
Usually pate is made from liver or hearts, but homemade pork head pate is an equally tasty delicacy that can serve as a hearty snack.
To make pork head pate at home more tender and tastier, add giblets to it and, during cooking, onions and carrots. Boil all the products until fully cooked, then grind everything in a blender until smooth, sterilize and roll up.
Number of servings: 20
- National cuisine: home kitchen
- Type of dish: Snacks, Canapés
- Recipe difficulty: Simple recipe
- Preparation time: 9 minutes
- Cooking time: 19:00
- Number of servings: 20 servings
- Calorie Amount: 269 kilocalories
- Occasion: For breakfast
Ingredients for 20 servings
- Pork head - 1 piece
- Heart, liver and lungs - 2 Kilograms
- Lard - 300 grams
- Onions - 2 pieces
- Carrot - 1 piece
- Salt, seasonings - To taste
Step by step
- This pate turns out very tender and tasty. Seasonings will give it an even more piquant aroma. So, we take the pork head and offal (liver, heart, lungs).
- We soak all the ingredients overnight, and in the morning we begin to carefully process them. After washing, cut into pieces and send to cook.
- Cook until fully cooked. It is better to boil the head first, and send the rest of the offal into the broth after one hour, when the broth has boiled.
- When all the ingredients are ready, grind them in a blender. When cooking, it is important to choose the right set of seasonings. It usually includes black pepper, bay leaf and seasonings for broth or jellied meat. I also usually throw onions and carrots into the broth. After running everything through a blender, put it in clean jars and sterilize for about 7-12 minutes, after which we roll it up and put it in the pantry.
- Serve pate on sandwiches for a lunch or even holiday table.
By-products are simply ideal helpers for those who, for example, are on a diet, but cannot imagine their diet without meat. The most useful components and the fewest calories are in the liver. You can stew it, boil it, fry it, or you can make the dish that we most often see on store shelves: homemade pate!
Option 1
Pork liver pate
You will need:
- liver (four hundred grams);
- meat (one hundred and fifty grams);
- bacon or brisket (one hundred and fifty grams);
- two onions;
- carrot;
- egg;
- flour (one tablespoon);
- cream (one hundred milliliters);
- spices to taste.
Let's start cooking:
Step 1. Wash the liver thoroughly under running water and boil for about six minutes in boiling water. Also, after washing, it is advisable to clean it of films.
Step 2. Peel and chop the vegetables using a blender (or pass through a meat grinder).
Step 3. Let the liver cool and grind it together with the meat. Mix with vegetables, egg and milk.
Step 4. Now let's start with the bacon: you need to cut it into a thin slice and put it on the first layer in the form in which our appetizer will be baked.
Step 5. Place the main mixture on top and bake for about sixty minutes in a preheated oven at two hundred degrees.
Step 6. Once the pate is ready, do not remove it from the mold. Simply invert it onto a large platter or platter. It is better to press the dish on top with something heavy: this will remove unnecessary moisture from it. We leave the pate in the refrigerator for six hours, after which we serve it and receive compliments from guests!
Option 2
Pork pate in the oven
You will need:
- pork liver (four hundred and twenty grams);
- one pork heart;
- carrot;
- bulb;
- two chicken eggs;
- spices to taste.
Let's start cooking:
Step 1. Lightly add salt to the water, bring to a boil and boil the heart and liver in different pans. After fifteen to twenty minutes, turn off the heat and let the food cool. It is advisable to first clean the liver of films: this way the baked pate will turn out tastier and more tender.
Step 2. Peel the vegetables and cut into small pieces.
Step 3. Beat the vegetables together with the cooled offal in a blender until creamy.
Step 4. It is best to bake this dish in a silicone container. Preheat the oven to two hundred degrees and cook for about twenty-five minutes. Pork liver pate with carrots and onions is ready!
Option 3
Pork head pate
You will need:
- pig heads;
- offal (two kilograms). These could be lungs, hearts, liver;
- lard (three hundred grams);
- three onions;
- three carrots;
- oil;
- a little salt, ground pepper and other spices to taste.
Let's start cooking:
Place the offal in a deep bowl and fill it with water: they should be left in this form for at least six hours, and preferably overnight. Then rinse thoroughly under running water and cut into pieces.
Place the head, cut into several parts, into a deep saucepan and place on medium heat for an hour. After this time, add other offal, as well as salt and spices to taste. Cook until fully cooked.
Separate the meat from the bones and grind using a meat grinder or blender. Peel the onion and cut it into cubes, and grate the carrots on a coarse grater. Heat a little oil in a frying pan and fry the vegetables until they turn golden. Add to meat products, mix and place in sterilized jars, roll up. Pork giblets and head pate is ready!
Option 4
Pork lard pate
You will need:
- five hundred grams of lard;
- five cloves of garlic;
- one bunch of thyme;
- three chili peppers;
- one hundred and fifty grams of walnuts;
- forty grams of poppy seeds.
Let's start cooking:
Step 1. In order for the garlic to release its aroma, it must be pressed down with the tip of a knife or a special press. Remove seeds from chili peppers.
Step 2. Heat the frying pan and fry one hundred and fifty grams of walnuts until a characteristic aroma appears. Pour the poppy seeds into a separate frying pan and heat it thoroughly. Then it should be crushed using a blender.
Step 3. We pass the lard through a meat grinder. Add nuts, garlic, chili pepper and thyme there. Mix the resulting mixture thoroughly: it should be homogeneous in consistency. Add poppy seeds while stirring, pepper and salt to taste. All that remains is to keep the dish in the refrigerator for a day, after which you can pleasantly surprise your loved ones with a new taste!
Option 5
Pork pate in an autoclave
You will need:
- three hundred twenty grams of pork meat;
- five grams of onions;
- seventy milliliters of vegetable oil;
- five grams of ground pepper;
- five grams of allspice;
- two grams of salt;
- ninety milliliters of broth.
Let's start cooking:
You will master this recipe quickly: cut the meat into large pieces (approximately fifty grams each) and boil in boiling and slightly salted water for about forty to fifty minutes.
At the same time, fry finely chopped onion in vegetable oil until golden brown. We take out the meat, let it cool a little, then mix it with onions, spices and salt to taste. Grind using a meat grinder or blender. Mix with meat broth and mix well. We put the pate into jars, roll it up and put it in the autoclave. Your pate is guaranteed to last for a long time!
Option 6
Pork pate in jars
You will need:
- veal (three hundred grams);
- pork liver (two hundred and fifty grams);
- two hundred and fifty grams of pork;
- two hundred grams of bacon;
- one hundred milliliters of water;
- one hundred and ten grams of onions;
- allspice in peas;
- a little salt to taste;
- several bay leaves;
- one hundred grams of stale bread;
- spices to taste;
- two chicken eggs.
Let's start cooking:
Step 1. To begin with, the meat must be cleaned of veins and bones, then rinsed under cold running water and cut into pieces. The bacon also needs to be cut and all the fat rendered out of it. Fry the pieces of meat in a small amount of fat. Then put it in a deep pan, add water, spices and chopped onions. Simmer until fully cooked.
Step 2. The liver also needs to be washed and cleared of films and veins. Cut into pieces and, like meat, fry in fat.
Step 3. The finished meat should be transferred to a deep bowl. In the juice after stewing, which remained in the pan, we soak our stale bun. We pass the liver through a meat grinder, along with bread and meat. Beat eggs into the resulting minced meat, salt and pepper to taste. Place the mixture into sterilized jars. Don't forget to leave about three to four centimeters on top.
Step 4. Close the jar with a lid and place it in a large saucepan filled with hot water. Sterilize for about forty-five minutes, then close the lid using a clamp. We repeat the process three times and roll up the jar. Our pork pate is ready for the winter!
Option 7
Pork pate in a slow cooker
You will need:
- one kilogram of pork (this can be brisket with cartilage and skin);
- one teaspoon of salt;
- a pair of bay leaves;
- half a teaspoon of thyme;
- a little salt and ground black pepper to taste.
Let's start cooking:
Canned pork pate from the store is not even close to what you can cook at home in a slow cooker! To do this, you need to wash the pork and cut it into large squares. Let the meat dry a little on paper towels. Then place the pieces in the multicooker bowl and set the “Frying” mode for thirty minutes.
After the pieces become golden brown, salt and pepper to taste, add a few bay leaves. Mix thoroughly and simmer for about three hours (“Stew” mode). During this time, the meat becomes soft and instantly detaches from the bone.
We take out the bay leaves, mix the meat with fat and let it cool. Then put it in the refrigerator for a day. After refrigeration, it is advisable for the meat to lie at room temperature for a couple of hours. We clean it of cartilage and skins, beat it in a blender until creamy. The delicious pork pate is ready! If you wish, you can cook it with garlic. Serve the pate from the slow cooker with bread or croutons.
Option 8
Pork liver pate
You will need:
- one kilogram of lard;
- ten cloves of garlic;
- one kilogram of liver;
- black peppercorns;
- five hundred grams of onions;
- one kilogram of hearts;
- several bay leaves;
- allspice.
Let's start cooking:
Step 1. We wash the meat as required and cut it into large pieces. Place them in a deep saucepan, fill with water and place on medium heat. As soon as the water boils, it needs to be drained and the offal washed. Return them to the pan, let the water boil and turn the heat to low. Add salt and add seasonings fifteen minutes before the liver is cooked.
Step 2. Cut the lard into large pieces and place them in a separate bowl. Fill it with water, put it on the stove and wait for it to boil. After this, reduce the heat and cook for about two hours (same as liver).
Step 3. Chop the onions and carrots coarsely, then pass them through a meat grinder along with the garlic cloves.
Step 4. So, our lard is ready. Place the offal in a colander and wait for the excess water to drain. Pass through a meat grinder and mix with other ingredients. Adjust the consistency at your discretion: if it is not completely creamy, then roll the pate again.
Step 5. We put the food in a clean pan, put it on the stove and let it sit until the onion is ready. If necessary, you can add salt. We put the pate in sterilized jars or serve it to guests and loved ones. Enjoy your meal!
To learn how to make pork liver pate roll, watch this instructional video:
Do you know anything useful about how to make simple pork pate at home? If yes, then share with our users in the comments below the article.
If you do not want to cook at home, then welcome to our catalog: here you will find the best And cafe Kyiv with photos, descriptions and real reviews from guests.
You may also be interested in:
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In cooking, there are a huge number of all kinds of recipes for making pates, but few have tried, much less prepared, pate from a pig's head. But in vain, because it is no worse in its taste, and for many, it is much tastier than any other pate. Moreover, it is considered a delicacy in many circles and is served as a gourmet snack. The advantage of such a dish is that it is very convenient to take it on the brake and simply spread it on crispy toast and drink aromatic tea with it.
Delicious recipe
For this pate you will need a little, the main thing is that all the ingredients are present in sufficient quantities, because the taste of the prepared dish depends on compliance with the proportions.
Pork pate requires the following products:
- one pig's head;
- 300-400 grams of lard;
- liver, lungs and heart ─ 2 kg;
- two onions;
- one carrot;
- seasonings
Everything should be fresh and preferably homemade, bought at the market. Then the taste will be truly unique.
Cooking technology
- We take all the pre-cooked meat products and soak them overnight. In the morning, rinse thoroughly, cut into pieces and put on fire. First of all, we cook the head for about an hour, and then throw the offal into it, waiting for them to be completely ready.
- During the cooking process, add seasonings to taste. Bay leaves, a mixture of peppers, or an already selected set of seasonings for jellied meat are most suitable. You can throw carrots and onions into the broth. After cooling all the products, we pass them through a blender along with lard.
- If you plan to close the pate for the winter, then first sterilize half-liter jars and send them upside down in a warm place. Transfer the resulting pork pate into a plastic or glass container and place it in the refrigerator after it has cooled completely.
The little secret of experienced housewives experimenting in the kitchen like sage alchemists is that to give the pate a brighter taste, you must definitely add onions and carrots chopped in a blender. Don’t worry if the taste of boiled onions is unpleasant to you, in the pate it plays an exclusively softening role and its specific taste is practically not felt.
Traditionally, pork pate is prepared from the heart or liver, and few people know that it is also very tasty from the head of this domestic animal. You will be surprised, but pork head pate can become a real delicacy, if, of course, it is prepared correctly. Interested? Then let's go to the kitchen to create our culinary masterpiece!
How to choose the right pig head?
The main rule of a delicious pate is the right choice of pork head. How not to make a mistake when buying it? The advice of experienced chefs will help us with this. So, first of all, it is necessary to determine whether there is a repulsive odor. A fresh head should have a natural smell.
The weight of the pig's head is also considered equally important. Follow the golden rule: it is better to take more heads, but less in weight. The fact is that a large head has a lot of fat on its cheeks and it will need to be cut off, otherwise the pate will turn out to be too greasy. And then, as you understand, either there will be less pate, or you will have to add lean meat, and this is an extra waste. The ideal pork head for making pate weighs approximately five kilograms.