Rich pork pâté
- Published: 31 Oct 10
- Updated: 26 May 25
This rich pork pâté recipe has a wonderful meaty texture with a fairly coarse consistency, enhanced by the addition of nuts. It uses several different cuts of pork: pork belly, pork liver and bacon rashers. It’s a cinch to make and cooks in a Kilner jar, which looks good and is easy to serve. All this needs alongside, for a fantastic lunch or starter, are a few hunks of good bread or toast, a perky chutney, some cornichons and ripe tomatoes, and a bunch of watercress.
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Serves 8 -
Takes 45 minutes to make, 1 hour 25 minutes to cook
Before you start
To make sure the pâté mixture is correctly seasoned before cooking, heat a little sunflower oil in a frying pan and fry 1 heaped tsp uncooked pâté for a few minutes. Leave to cool, then taste and adjust the seasoning and flavourings before carrying on with the recipe.
Sterilising the jars is important in helping to prevent bacteria growth. Wash the jars and lids in hot soapy water, rinse, then place in the oven at 110°C/fan 90°C/gas ¼ until dry, or put them through a hot cycle in the dishwasher. Use while warm. See the Tips section below for a handy video guide.
Nutrition
- Calories
- 346kcals
- Fat
- 17.8g (7.1g saturated)
- Protein
- 18.8g
- Carbohydrates
- 26.7g (2.5g sugar)
- Salt
- 1.3g
delicious. tips
Other ideas to try
A flavoursome pork pâté requires fattier cuts, such as shoulder or belly, which are essential for moisture. Liver adds flavour, and breadcrumbs help to bring everything together. Once you’ve mastered the basic recipe, adjust the ingredients to suit your taste – and dare to experiment. Try game such as pheasant or venison and throw in some crushed juniper berries. Mix chicken livers with rabbit, Calvados and thyme.Tips for serving
If you don’t want to serve your pâté in Kilner jars you can make it in a terrine, ceramic dish or small loaf tin. Spoon the pâté mixture into the container, press down gently, then cover with a lid or double layer of buttered foil. Place in a roasting tin and cook as in the recipe.Pressing the mixture as it cools, as with a terrine, will ensure it doesn’t fall apart when you serve it. To press, cut a piece of cardboard to fit just inside the rim of the dish and cover with foil. Place it on top of the pâté, then put a heavy object on top to weigh it down (a couple of unopened cans will do the trick). Leave overnight in the fridge if possible.
Learn how to sterilise bottles and jars with this video:
<span data-mce-type=”bookmark” style=”display: inline-block; width: 0px; overflow: hidden; line-height: 0;” class=”mce_SELRES_start”></span> This recipe isn’t really suitable for freezing.