Vietnamese-style baked pork liver pâté

Directions

1. Wash the liver and cut it into slices. Season with salt, fish sauce, powdered bouillon, pepper, chopped garlic, and chopped onion, then let it marinate for 15 to 20 minutes. ⏱ 20 min
2. Remove the skin from the breast, cut it into small pieces, and season with salt, powdered bouillon, pepper, garlic, and onion. ⏱ ≈ 10 min
3. Remove the crust from the bread, crumble it, and let it soak in the milk. ⏱ ≈ 30 min
4. Melt 1 tablespoon of butter in a pan, add the chopped onion and garlic, and cook until softened. Then add the bacon and cook until it is crispy. Add the liver, cook until browned, adjust the seasoning, and remove from the heat. ⏱ ≈ 7 min
5. Transfer the meat to a large bowl and mix it with the alcohol. ≈ 4 min
6. Squeeze the soaked bread gently, without pressing it completely, and then add it to the meat. ≈ 3 min
7. Let it cool, then add the beaten egg and mix until you achieve a smooth texture. ⏱ ≈ 20 min
8. Preheat the oven to 170 °C. ⏱ ≈ 10 min
9. Grease the bottom and sides of the mold, pour in the mixture, pressing it down firmly, and bake in a water bath for about 40 minutes, covering the mold with aluminum foil. ⏱ 40 min
10. Insert a toothpick into the pâté: if it comes out clean, it’s cooked. Let it cool, divide it into 2 or 3 portions, and store it in freezer-safe containers to eat over time. ⏱ ≈ 2 hr