Homemade pork pate

Greetings to everyone who has visited the pages of my Home Recipes!

It is appropriate to manage the family budget and at the same time feed your family with tasty and healthy food - the number one task of every housewife. After all, our health, and therefore our state of life, directly depends on how we eat.

In my baggage of culinary knowledge, I have accumulated many necessary developments that have already passed many years of tests and received recognition from others. That is why I want to share them with you in the hope that my moderate experience will be a useful hint for someone.

On the pages of my Home Recipes you will find homemade chicken liver pate, homemade chicken breast pate.

Now I would like to offer you homemade pork pate, which can be used as a spread on a sandwich, as an appetizer on a festive table, as an addition to porridge.

By the way, homemade pate is a good alternative to sausage both in terms of cost and, most importantly, in terms of quality, which almost all housewives purchase in the belief that in this way they provide their loved ones with much-needed protein.

I’ll immediately give an answer to those who try to justify themselves by lack of time: preparing homemade pork pate will not be a huge task or time-consuming. The main thing here is to plan everything correctly.

And at this point you can verify this for yourself. But first, let's list the products you need.

Ingredients

Pork (boiled) – 450-500 g
Onions – 100-150 g
Carrots – 100-120 g
Butter – 100 g
Vegetable oil – for frying vegetables
Salt and pepper - to taste

A blender will be used in production. If you don’t have one on your farm, you can also use a meat grinder.

HOMEMADE PATE RECIPE

Let's begin our actions by purchasing meat, in this case it will be pork. You can take any that is not very fatty or completely lean.

The meat must be boiled and it is better to do this in advance, because this process will take at least about an hour and a half. By boiling the pork, we will also receive a prize - a good broth for making the first course.

Clue

You must add a little salt to the broth at first (after it boils and you skim off the foam) and then add more salt here and there in the middle of cooking. Then the meat will come out not bland, but tasty.

If the meat has already been prepared, you can specifically begin to answer the question of how to prepare homemade pate.

And now, skeptics (due to lack of time), mark the time!

Peel and cut the onion into quarter rings. Here we send it to a frying pan that has already been heated and watered with vegetable oil.

Cover with a lid and leave on low heat. And let's move on to the next ingredient. It will be a juicy sweet carrot. Wash, clean and grate on a large grater. Pour into the frying pan with the onions.

Stir, cover again and leave to simmer. We don’t need to fry the vegetables, but just make them soft. If necessary, you can pour a couple of tablespoons of broth or water into the frying pan.

While the vegetables reach the condition that suits us, let’s start with the meat. Cut it into small pieces and place it in a blender bowl.

We put it to work and turn the pork into a homogeneous mass.

Let's return to the vegetables in the frying pan. They are ready. Add butter to them and remove from heat.

We send the contents of the frying pan to the meat. Here we add salt and pepper (just don’t overdo it). You can also add 3-4 tablespoons of broth, the pate will be more tender.

And put the blender back into operation. Just a minute and the process is complete!

Homemade pork pate is basically ready to eat.

All that remains is to put it in an unstained container and put it in the refrigerator for future use.

You see, it took a minimum of time to make, but we will get the maximum benefit!

You can create a different serving if you decide to use the pate as an appetizer for a festive table.

Place a layer of homemade pate on cling film, stepping back slightly from the edge, and lay a path of finely chopped dill (bell pepper).

Next, carefully roll it into a roll.

We twist the edges of the film and send our homemade pate to cool in the refrigerator.

Homemade pork pate

Prepare a delicious meat snack - it's very simple! Pork pate at home is easy to prepare and does not take much time. It is especially profitable to prepare a huge portion right away. With this pate you get very tasty sandwiches, which are perfect for breakfast or a snack during the day. The pate is quite nutritious and contains a huge amount of protein, because it is made from pork meat. The pate prepared according to this recipe can also be used to make appetizers for a festive table.

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Homemade pork pate

Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	265 kcal
Belkov:	9 g
Zhirov:	24 g
Carbohydrates:	3 g
Used:	25 / 67 / 8
H 100 / C 0 / B 0

Production time: 30 min

manufacturing method

For pate, pork must be boiled in advance and cooled. You can take any kind of meat. The fatty pieces will make the pate more caloric, and thanks to lean meat, the pate will be the lightest and most dietary. We wash the meat and boil it in salted water for 1-1.5 hours. You can use a multicooker for these purposes - in this case you won’t have to watch the action.

Remove the skins from the onion, rinse it under cold water, and dry it with a cardboard towel designed for the kitchen. Next, cut the onion into quarters of rings or even smaller ones. Carefully wash the carrots under running water, then peel them (you don’t have to peel the young ones, just wash them). Three of it on a large grater. Peel the garlic clove and then finely chop it.

Place the frying pan on medium heat, pour vegetable oil into it. When it is hot, add chopped onion to the pan. Fry it for 3 minutes, stirring occasionally. Afterwards, put the grated carrots in the frying pan and cook the vegetables until soft for another 5 minutes. There is no need to fry the vegetables. Add the chopped garlic, mix everything and cook for another half a minute, then add a piece of butter, wait for it to melt, stir. Then remove the frying pan from the heat.

Cut the cooled meat into medium-sized pieces and place it in a blender bowl. Grind the pork, and then add the vegetables from the frying pan along with the oil. Mix everything using a chopper again. Add salt and dark ground pepper, mix, taste. Add a little more salt and pepper as needed.

If the pate comes out very thick, adding 1-2 tablespoons of broth can improve the situation.

So, put the finished pate into a jar and put it in the refrigerator. It can be stored for 3 days, but is eaten even faster!

Homemade pork liver pate

A selection of favorite pork liver pate recipes with step-by-step photos and instructions. We will tell you and show you how to make pork liver pate at home!

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Pork liver pate recipes

Ingredients

Butter – 150 g

Pepper - to taste

Ingredients

Pork liver – 0.5 kg

Carrots – 1 pc. (large)

Vegetable oil – 2 tbsp.

Milk of any fat content – 100 ml

Salt and pepper - to taste

Ingredients

Pork liver – 350 g

Fresh lard – 80 g

Onions – 1 pc.

Salt, ground black pepper - to taste

Butter – 40 g

Ingredients

Pork liver – 300 g

Semolina – 0.5 cups

Vegetable oil – 5-6 tbsp.

Garlic – 1-2 cloves

Ground coriander – 0.5 tsp.

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Pork liver pate at home - step-by-step recipes for making it in the oven and slow cooker with photos

This by-product has the highest fat content, but also contains a huge amount of microelements and vitamins that are in their natural form. After production, pork pate will contain at the biological level important components that heal and nourish the human body, which are easily digested and stored for a long time.

How to make pork liver pate

To create a delicious snack for you, you need to take only the freshest offal. The liver must be red-brown in color, without blood clots (the internal environment of the human and animal body) , spots, and have a smooth surface. Pay attention so that there are no places stained with bile, there are fewer bile ducts. To prepare pork liver pate, first wash it thoroughly and remove the membrane (film).

Pork liver pate may taste bitter. To avoid this, you need to soak the meat in cool water and change the liquid a couple of times. It is recommended to blanch the offal before production. To do this, you need to cut the liver into large pieces, put it in salted water, and cook for 5 minutes. Then discard the meat in a colander and rinse with cold water. After this, the liver will be juicy, soft and not bitter.

Pork liver pate in a slow cooker

The preparation of this delicious snack for sandwiches can be done in several ways. One of the options is a multicooker, a beautiful and very successful device that is appreciated by all housewives. It helps you prepare a large number of different dishes at home without much effort. Pork liver pate in a slow cooker helps to achieve the desired state of the offal, after which you can simply grind it to achieve the desired mixture. There is no need to smoke the kitchen with a frying pan or heat it with an oven, everything comes out quickly and simply.

Pork liver pate baked in the oven

Usually, the appetizer is brought to a suitable state after the meat is fried or stewed, but in this version everything is done the opposite. Pork liver pate baked in the oven must be ground in advance until smooth and only then baked, arranged in molds. Unlike traditional production, with this option the appetizer can be served hot right away, without waiting for it to cool down. You can eat part of the treat right away, and put the other part in the refrigerator for storage.

Pork liver pate in jars

Almost all housewives stock up on tomatoes and cucumbers for the winter, but such pickling will not surprise anyone. You can prepare pork liver pate in jars at home. As an additional component, they usually take mushrooms, onions and the freshest vegetables, spices, and herbs. Before closing, the jars must be sterilized in the microwave or oven. Other utensils you will need include lids, a large closing container, a blender or meat grinder, and a grater. In the future, just follow one of the recipes below.

Homemade pork liver pate - recipe

On store shelves you can find this treat ready-made at an affordable price. But most housewives want to know how to make pork liver pate at home. More often than not, cooking on your own is even cheaper than overpaying for packaging in a hypermarket. There is a traditional recipe for liver pate made from pork liver, but there are also options with the addition of additional spices and vegetables to impart suitable flavor properties. You can independently adjust the amount of ingredients, focusing on personal preferences, the main thing is to maintain the proportions.

Homemade pork pate

Manufacturing time: 1-1.5 hours.
Number of servings: 15.
Calorie content of the dish: 145 kcal/100 g.
Purpose: snack.
Cuisine: European.
Difficulty of manufacturing: average.

Pork pate at home can be prepared in a slow cooker or oven, but in any case the method of action is similar. It is imperative to purchase a good piece of liver, because spoiled meat greatly affects the taste. Below is a recipe for pork liver pate, which also includes lard and fresh vegetables. A larger frying pan will come in handy so that you can simmer all the ingredients on it.

onions -2 pcs.;
salt;
carrots – 300 g;
pork liver – 1 kg;
dark pepper;
butter – 200 g;
fresh lard – 300 g.

Cut the lard into large pieces and place in a heated frying pan.
Peel, wash the carrots, cut into thin slices, then chop into strips. Add to the frying pan (it should already have fat for frying from lard), cover with a lid.
Cut the onion using a method that is convenient for you, you can use cubes or half rings. Add to the carrots, stir and cover again.
Wash the liver, cut off the veins and film. You can soak the offal in milk/water in advance. Divide the liver into medium pieces, add to the rest of the ingredients, cover with a lid, and simmer the appetizer for 5 minutes.
Stir all ingredients carefully and leave to simmer for another 30 minutes. 10 minutes before cooking, add salt and pepper to taste. You can check the readiness of the dish by the absence of ichor when you cut the largest piece of liver.
Using a meat grinder, twist the finished mass twice so that the appetizer comes out homogeneous and tender.
It is better to add butter to a warm mass, then you can simply cut it into pieces and it will melt on its own. If the pate has cooled down, you should melt the butter earlier.
Stir the mixture thoroughly; it must be cooled and transferred to another container.

Homemade pork liver pate

Manufacturing time: 2-2.5 hours.
Number of servings: 20-25.
Calorie content of the dish: 160 kcal/100 g.
Purpose: snack.
Cuisine: European.
Difficulty of manufacturing: average.

Pork liver pate at home will turn out tasty, without bitterness, only if you choose a good liver. Look for fresh, stain-free meat that is red-brown in color, so that there are a minimum of veins or bile ducts. You can consume this snack immediately after production or preserve it in jars for the winter (according to your desire). Below is a step-by-step recipe for creating this dish.

lard – 1 kg;
garlic – 10 cloves;
liver – 1 kg;
dark peppercorns;
onions – 0.5 kg;
heart – 1 kg;
carrots – 0.5 kg;
Bay leaf;
aromatic pepper.

Cut all the meat into large pieces, put it in a saucepan, cover with water and put on fire. When the liquid boils, drain it, wash the offal with running water, put it back in the pan, boil again and reduce the heat to a level so that the contents are slightly bubbling, add salt. Add spices 20 minutes before the end of cooking of the liver.
Place the coarsely chopped lard in a separate container, fill it with water and put it on the fire and reduce it after boiling. Keep both pans for 2 hours.
First, coarsely chop, then grind the carrots, onions and garlic through a meat grinder.
Throw the finished lard and offal into a colander and let all the water drain. Then pass through a meat grinder and mix with the rest of the ingredients. If the mixture does not look completely homogeneous, swirl the mixture again.
Place the ingredients in a saucepan, put on heat, and cook until the onions are ready. You can add more salt if necessary.
Then you can put the snack in sterilized jars or serve it on the table.

Delicious pork liver pate - production secrets

The traditional version of how to create pork liver pate is relatively simple, but requires several hours of preparation and production itself. If you follow the correct proportions, then problems should not appear. Remember that the dish will turn out much tastier if you take the freshest offal without stains, with a smooth surface. Here are some more tips for creating a delicious homemade pork liver pate:

If the acquired mass looks very watery, add a couple of tablespoons of flour.
If you cook a snack in a slow cooker, it will turn out to be the toughest. This snack is not spread on bread, but cut into slices.
For contrast, you can add hard cheese to the dish before baking.

Video: How to create pork liver pate

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