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 shallots, and minced garlic, 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, shallots, and garlic. ⏱ ≈ 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 frying pan, and sauté the garlic and shallots. Add the bacon and cook until it is crispy. Then add the liver and cook until it is done. 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, even 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