Pork Head Pâté
Description
The recipe won't take much time. To make homemade pork head pâté more tender and flavorful, add offal and, while cooking, onion and carrot. Cook all ingredients until fully done, then blend everything in a blender until smooth, sterilize, and seal in jars. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. This pâté turns out very tender and flavorful. Spices will give it an even more piquant aroma. So, take a pig's head and offal (liver, heart, lungs).
- 2
Step 2
2. Soak all the ingredients overnight, and in the morning proceed to prepare them thoroughly. After washing, cut into pieces and put on to cook.
- 3
Step 3
3. Cook until fully done. Boil the head first; add the remaining offal to the broth one hour later, once the broth has simmered.
- 4
Step 4
4. When all the ingredients are ready, purée them in a blender. When cooking, it’s important to choose the right blend of seasonings. It usually includes black pepper, bay leaf, and seasonings for broth or aspic. I also usually add onion and carrot to the broth. After blending everything, transfer to clean jars and sterilize for about 7–12 minutes, then seal and store in the pantry.
- 5
Step 5
5. Serve the pâté on sandwiches for lunch or even for a festive table.