Pork Heart Pâté
Description
Perfect for the table and with drinks. Pork heart pâté is also made with liver, fatback, vegetables, and spices. This pâté is sealed in jars and stored in the refrigerator. Preparation takes about three hours. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. Cut the heart and liver into large pieces, cover them with water, and put them on to cook. As soon as the water boils, drain it off. Pour fresh water into the pot, bring it to a boil, then season the meat with salt to taste, reduce the heat to low, and simmer for two hours. After one and a half hours, add pepper and a bay leaf to the pot.
- 2
Step 2
2. Cut the salo into large pieces as well, place in a pot, cover with water, and bring to a boil. Once the water boils, reduce the heat to low and simmer for 2 hours.
- 3
Step 3
3. Peel and wash the carrot and onion. Slice the carrot into rounds and the onion into half-rings.
- 4
Step 4
4. In a skillet with oil, sauté the onion until soft, then add the carrots and cook, stirring, until the carrots are tender.
- 5
Step 5
5. Peel the garlic.
- 6
Step 6
6. Pass the cooked offal together with the sautéed carrots and onion through a meat grinder or blend in a blender. Add garlic pressed through a garlic press and mix thoroughly well.
- 7
Step 7
7. The finished pâté can be sealed in jars for canning or simply spooned in and closed the usual way. The first option will keep longer.