If you do not have the book referenced, I strongly recommend getting it, as this recipe assumes knowledge and experience with the preparation of pates which can be found in the book.

Pork
2 lb Pork Shoulder (or boneless country spare ribs)
2 T Fish Sauce
2 T Carmelized Sugar
Spices
4 oz Pork Liver
50 g Onion (Diced)
6 T Lemon Grass (Minced)
25 g Garlic (Minced)
30 g Ginger (Minced)
23 g Kosher Salt
Shrimp
6 oz Raw shrimp
1 T Sugar
1 T Lime juice
Panade
1/2 c Heavy Cream
2 T All-purpose Flour
2 T Calvados (or other brandy)
2—3 Duck Eggs

Chop up the pork, and combine it with the fish sauce and carmelized sugar, and then place in the freezer for at least 30 minutes. If they are not already frozen, place the grinder blade and other components in the freezer at the same time.

Combine the incredients for the spice mix into a single bowl and refrigerate. Yes, this implies that pork liver is a spice.

Roughly chop the peeled shrimp, and place in a bowl with the lime juice and sugar, and refrigerate.

Combine the ingredients for the panade (you can substitute hens eggs if you don't have duck eggs available, but only use two), blend, and likewise refrigerate.

Grind the pork with the coarse die, reserving the liquid remaining in the bowl in which the pork was chilled.

Mix 1/3 of the ground pork with the reserved liquid and the spice mix, and grind with the fine die.

Drain the shrimp, discarding the lime juice, and add to the ground mixture.

Paddle the mixture together, adding the panade, until the panade is fully integrated and the meat is "sticky".

Pour the meat into the mold or molds you prefer, place the mold in a water bath that rises up to about 75% of the side, and place in a 300 degree oven until the interior temperature is 150 degrees (about 1 hour).

Let the pate come to room temperature, then weight it down, and chill it in the refrigerator.

Date User Comment

Sun 07/23/06 23:31:28 Dave Weinstein Initial entry of recipe.