[WARM 180°F] 120 min
¾ lb pork shoulder, boneless, cut into ½" pieces
¼ lb chicken liver, cleaned
15 g breadcrumbs, soaked in milk
1 tablespoon (15 ml) milk
1 large egg, beaten
15 g pistachios
2 teaspoons (10 ml) red wine
2 teaspoons (10 ml) brandy
1 tablespoon kosher salt
¼ teaspoon freshly ground pepper
1 g curing salt No. 2
1 teaspoon fresh thyme, chopped
1 teaspoon garlic, minced
8 slices bacon
2 bay leaves
4 sprigs fresh thyme
10 black peppercorns
Dijon mustard and cornichons, for serving
(1st day) Combine all ingredients for Marinade. Marinate pork and chicken liver and refrigerate overnight.
(2nd day) Chop marinated meat mixture with a knife into coarse ground meat. You can also use a food processor but try not to over-process the meat to maintain the coarse texture.
Add in breadcrumbs soaked in milk, egg and pistachios to the meat mixture. Using your hands, mix well until the mixture gets sticky.
Line baking loaf pan with bacon slices, arranging them across the width of the pan. Add the meat mixture on top, flatten and fold bacon slices over. Add bay leaf, thyme and peppercorns on top. Tightly wrap the whole pan with plastic wrap (several layers) and put rubber bands on both ends to seal.
Add water in the pot and submerge the pâté in water. Cover and sous-vide over [WARM 180°F] for 120 minutes or until the internal temperature reaches 155ºF.
Remove from water, let cool and serve with Dijon mustard. You can chill in the refrigerator for up to 2-3 days.
Make sure to check if your loaf pan fits inside the pot. Mini loaf pan is recommended for this recipe.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.