Pork pâté

Ingredients

• 250 g of lean pork
• 2 tablespoons of soy sauce (be careful not to use too much, as it can be salty), 2 slices of ginger, 1-2 cloves of garlic, 1 tablespoon of rice wine, 1 teaspoon of sugar (adjust to taste)
• Clean and dry glass bottle (containing 500 ml of liquid)
• Cut the meat, removing any tendons and membranes, then cut it into thin strips, about 2 cm long, following the grain of the meat.
• Place the pieces of meat in the pot, and add enough water to completely cover them. Once the water comes to a boil, reduce the heat to low.
• Once the meat is cooked, add the ingredients (2). If necessary, add a little more water and let it simmer for a longer period so that the flavors penetrate the meat.
• The meat is already cooked, and there is very little liquid left. Turn off the heat when the liquid starts to reduce. Use a large wooden spoon or another utensil (I had planned to use a spatula, but I find that a large spoon with a rounded base is more practical) to completely crush the meat. Continue until there is no liquid left, which will take about 10 minutes. Once the meat is completely crushed, you should no longer see any liquid.
• Turn on the heat to low, and stir constantly until the water content in the meat has completely evaporated and the color turns a golden yellow. When the meat is cooked through, turn off the heat and pour it into (3)
• Since this product has not been treated with preservatives or salt, it is recommended to store it in the refrigerator.
• Approximately 250 grams of meat may be enough to prepare a whole bottle. This is a suitable amount. You can prepare it once per period.

Place the pieces of meat in the pot, and add enough water to completely cover them.

Once the water has come to a boil, reduce the heat to low.

Once the meat is cooked, add the ingredients (2).

If needed, add a little more water and let it simmer for a bit longer so that the flavors can fully penetrate the meat.

The meat is already cooked, and there is very little liquid left.

Turn off the heat when the liquid starts to simmer.

Use a large wooden spoon or another utensil (I had planned to use a spatula, but I find that a large spoon with a rounded bottom is more practical) to completely crush the meat.

Continue until there is no liquid left, which should take about 10 minutes.

Once the meat is completely mashed, you shouldn’t see any liquid remaining.

Turn the heat to low and stir constantly until the water in the meat has completely evaporated and the color turns a golden yellow.

Once the meat is cooked through, turn off the heat and pour it into (3).

Approximately 250 grams of meat may be enough to prepare a whole bottle.

It’s a suitable amount.

You can prepare it once per period.