Reviews Add Rating & Review 12 Ratings 5 star values: 6 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 0
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Gallery Read the full recipe after the video. Recipe Summary Servings: 20 6051_6100/6063_121010_pate.jpg
Ingredients Ingredient Checklist 3 pound pork belly or pork butt, rind discarded, cut into 1-inch pieces 1 large onion, coarsely chopped Coarse salt 6 whole black peppercorns 2 whole cloves 1 bay leaf 1/2 teaspoon dried thyme 1 pound rendered leaf lard 1/2 teaspoon ground cloves 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon Freshly ground black pepper 1/4 teaspoon ground allspice
Cook’s Notes Refrigerate 3 days before serving.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 20 6051_6100/6063_121010_pate.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 20
Recipe Summary
Servings: 20
Servings: 20
20
6051_6100/6063_121010_pate.jpg
6051_6100/6063_121010_pate.jpg
Ingredients
Ingredients
- 3 pound pork belly or pork butt, rind discarded, cut into 1-inch pieces 1 large onion, coarsely chopped Coarse salt 6 whole black peppercorns 2 whole cloves 1 bay leaf 1/2 teaspoon dried thyme 1 pound rendered leaf lard 1/2 teaspoon ground cloves 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon Freshly ground black pepper 1/4 teaspoon ground allspice
Directions
Place pork in a Dutch oven and add enough cold water to cover. Add half the onion, 1 tablespoon salt, peppercorns, whole cloves, bay leaf, and thyme; bring to a simmer over medium heat. Reduce heat to low, cover, and cook until pork is tender, about 3 hours. Remove from heat and let pork cool to room temperature in the liquid.
Meanwhile, melt lard in a medium saucepan over medium heat. Pour off and reserve all but two tablespoons fat from saucepan.
Return saucepan to medium heat and add remaining one-half onion; cook, stirring occasionally, until soft, about 4 minutes. Transfer onion to a large bowl.
Transfer pork to a large bowl with onion. Pour cooking liquid through a fine-mesh sieve and set aside. Add cloves, nutmeg, cinnamon, 1/2 teaspoon pepper, and allspice to bowl with onion and pork and using a hand-cranked meat grinder or food processor, grind or pulse pork mixture.
Add reserved melted lard and broth as needed to make mixture a spreadable consistency; season with salt and pepper. Transfer pate to a crock pot or bowl, pour 1/4-inch layer of reserved pork fat over top, and refrigerate 3 days before serving.
Cook’s Notes Refrigerate 3 days before serving.
Cook’s Notes
Refrigerate 3 days before serving.
Reviews
Add Rating & Review 12 Ratings 5 star values: 6 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 12 Ratings 5 star values: 6 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
12 Ratings 5 star values: 6 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 0
12 Ratings 5 star values: 6 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 0
12 Ratings 5 star values: 6 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 6 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 0
All Reviews for Ila Douglas’s Corton Pate
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Ila Douglas’s Corton Pate
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
