How do you prepare a pork pâté?

Nothing compares to the taste and smell of homemade pâté. Some people remember it from childhood, as prepared by their mother or grandmother. Is it possible to recreate this unique meal at home? And if so, how do you cook a perfect pork pâté? In our article, we suggest the ingredients and provide some cooking tips.

Basic ingredients

The basis of a perfect pork pâté is good quality meat, which determines the taste of the whole meal. Most often this basis is ham, which can be found in almost every shop and which is distinguished by its delicate taste. It is a good idea to enrich your meal by adding other types of meat or tasty chicken liver. Lard is also an important ingredient, as it makes the dish more nutritious and solid. Other crucial ingredients include eggs, preferably free-range, as well as onion and garlic, which are some of the most popular vegetables in Poland. Well-balanced spices also play a huge role. The basis is, of course, salt and pepper, as well as ginger - to spice things up. Pork also goes well with bay leaf and allspice, which give it depth. Pâté is great with cumin, nutmeg and parsley, which improve both the taste and appearance. Of course, all spices should be added according to your own tastes. However, it is worth remembering that the secret of perfect pork pâté lies in the seasoning.

How do you bake a pork pâté?

Once we have all the ingredients we need, we can start preparing the dish. The first step is to wash and slice the meat. Pour some water over small pieces of pork and add spices such as bay leaf, allspice, salt, pepper and cumin. Cook it on a low heat until the meat is soft and aromatic. In the meantime, fry finely chopped bacon in a pan, and then brown the chopped onion and garlic. The next step is to combine both ingredients with chicken liver. Stew the mixture in a pan for a few minutes. Once the pork is soft, mix it with the ingredients from the pan and grind it about three times. Our goal is to obtain a smooth, uniform consistency. Add the remaining spices and eggs into the mass. Put the pâté into a mould and bake it for about 50 minutes at 180 degrees.

Important notes

It is worth remembering, above all, to choose the highest quality ingredients. The meat deserves special attention, as it must be tender and fresh. What other tricks should you use? If, after grinding and adding all the products, it turns out that the mixture is too dry, you can add the water left over from cooking. Thanks to this, we can use its properties, and the pâté will be just perfect. Once ready, the mixture should be placed in small, single-use aluminium moulds. Such accessories perfectly shape the mass and you will not have to wash them. In addition, to make the pâté even tastier, line the bottom of the mould with slices of the remaining lard, and cover it with aluminium foil during baking.

Jak podawać?

Pork pâté Pork pâté is distinguished by its excellent taste, which perfectly fits into various compositions and dishes. We recommend using it as an addition to exquisite sandwiches, prepared with roasted vegetables and mayonnaise. Pâté can be served as a starter on a meat and cheese board, or as a separate meal. It is also a perfect ingredient for finger foods, with the addition of pickled cucumbers. One thing is for sure: its rich flavour will delight you and your loved ones.

Pork pâté - advantages

Pork pâté is a meal full of surprises - it is very easy to make and even a beginner can bake it. At the same time, despite its easy preparation, it delights with its taste and aroma, making it perfect for various situations. It is also a meal that, contrary to appearances, is worth reaching for. Why is that so? First of all, because its calorific value is only about 304 kcal per 100 grams, while at the same time it is rich in nutrients. Pork pâté has about 15.2 g of protein, 2.1 g of carbohydrates, and 0 g of sugars. It contains vitamins such as vitamin C, vitamin A, and vitamins B1, B2, B3, B5, B6 and B9. It is also a source of calcium, iron, magnesium, phosphorus and potassium.

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