Description
The seasoning profile of this pork terrine lends itself to a bánh mì, the traditional Vietnamese sandwich.
Ingredients
- 1½ pounds/680 grams pork shoulder, cut into 1-inch/2.5-centimeter
- 1 pound/450 grams pork back fat, cut into 1-inch/2.5-centimeter dice
- 1 pound/450 grams chicken livers, veins and connective tissue removed, cut into 1-inch/2.5-centimeter
- 2 scallions (white and pale green parts only), minced
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 1 tablespoon grated fresh ginger
- 1 large egg, beaten
- ¼ cup/60 milliliters fish sauce
- 2 tablespoons brandy
- 2 tablespoons/30 grams kosher salt
- 1 tablespoon sugar
- 1 tablespoon five-spice powder (see Note)
- 2 teaspoons freshly ground black pepper
Method
- Prepare a water bath in a 300°F/150°C oven (see page 29).
- Combine the pork shoulder and back fat and grind through a ¼-inch/6-millimeter die into a metal bowl set in an ice bath. Transfer one-third of this mixture to the grinding tray, add the chicken livers, and grind through a ⅛-inch/3-millimeter die.
- Add the remaining ingredients to the ground meat and mix until all the ingredients are evenly distributed.
- Line a 1½-quart/1.5-liter terrine mold with plastic wrap and fill it with the pâté. Fold the plastic wrap over the top.
- Cover with a lid or aluminum foil and cook in the water bath to an internal temperature of 145°F/63°C.
- Remove the terrine from the water bath. When it’s cool enough to handle, weight the terrine (see page 30) and refrigerate until thoroughly chilled.
- Unmold, slice, and serve (see page 30).
YIELD: 15 APPETIZER PORTIONS
FIVE-SPICE POWDER is a very aromatic seasoning used in many Asian dishes. It’s commonly avallable in the spice section of your grocery store. If you want to make your own, here is our base formula: 2 ounces/60 grams star anise, roughly chopped 1 ounce/30 grams fennel seeds / ounce/15 grams whole cloves ½ ounce/15 grams Szechwan peppercorns 2 ounces/60 grams ground cinnamon Toast the star anise, fennel, cloves, and peppercorns together in a dry sauté pan over medium heat until the spices become fragrant. Add the cinnamon and grind in a spice grinder. Store in an airtight container at room temperature for up to 2 months. YIELD: ¾ CUP/180 GRAMS
Pâté, Confit, Rillette 54