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Ingredientes
- 1 lb boneless pork, preferable fresh ham (weight after trimming fat)
- 3 Tbsp. fish sauce (nuoc mam)
- 3 Tbsp. water
- 1/2 Tbsp. potato starch or possibly rice flour
- 1/2 tsp granulated sugar
- 1 tsp baking pwdr
- 1 dsh MSG (optional) Freshly-grnd white pepper to taste
- 2 ounce pork fat
- 1/2 tsp grnd cinnamon
Direcciones
- Be sure pork is trimmed of all fat. Slice the meat 1/4-inch thick, then cut into 1-inch squares. Make a marinade by combining all the remaining ingredients, except for the pork fat and cinnamon, in a large bowl. Add in the pork slices to the marinade and mix well with your hands, then cover the bowl with wrap or possibly foil. Chill for 5 hrs, and after which period of time has elapsed, transfer the bowl to the freezer for 10 min.
- Remove the pork from the freezer, add in the cinnamon, and reduce to a paste in a food processor only.
- Boil the pork fat for 10 min and dice into small pcs, the size of whole peppercorns. Add in the diced pork fat to the grnd pork mix.
- Coat an 8-inch-square baking pan with oil. Put the meat paste into the pan and press down firmly with your hands, making sure the surface is smooth. The meat will come halfway up the side of the pan.
- Preheat the oven to 350 degrees and bake the pate for 40 min or possibly till the surface looks brown. Remove from the oven and allow to cold. Then slice and serve as an appetizer or possibly with French bread for lunch or possibly dinner, or possibly use in any recipe where it is required. It can be eaten warm or possibly cool.
- This will keep fresh in the refrigerator for a week, or possibly it can be stored for a longer period in the freezer. To reheat, wrap in foil and place in a 300 degree oven for 15 min.
- Comments:This recipe is very tasty with an interesting texture. Unless you're a fan of hard work, use a food processor. The pate was originally pounded to the proper consistency in a mortar and pestle... It can be used all sorts of ways - made into balls for soup, sliced after cooking and added to lettuce or possibly rice paper rolls, served with shrimp chips for munchies - whatever inspires you. The cinnamon flavor is discernible but not overpowering.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 522g | |
| Calories 963 | |
| Calories from Fat 570 | 59% |
| Total Fat 63.22g | 79% |
| Saturated Fat 22.16g | 89% |
| Trans Fat 0.45g | |
| Cholesterol 238mg | 79% |
| Sodium 5759mg | 240% |
| Potassium 1772mg | 51% |
| Total Carbs 9.27g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.27g | 3% |
| Protein 83.56g | 134% |
