Main
Cantonese-style pork liver pâté
- Preparation time
- 1 h
- Servings
- 8
Ingredients
8
- Pork — to buy500g (liver)
- Milk — to buy300 ml
- Onion — to buy1
- Garlic — to buy2 cloves
- Butter — to buy150g
- Shaoxing wine — to buy60 ml
- Five-spice powder — to buy1 tsp
- Bread — to buy8 slices (to toast)
Preparation
Soak the pork liver 30 min in milk to mellow the bitterness, drain and pat dry.
Sweat onion and garlic in butter until translucent.
Add the liver cut into pieces, sear 4 min over high heat until browned outside, still pink inside.
Deglaze with Shaoxing wine, let reduce, season with pepper and five-spice.
Blend everything finely with the remaining cold butter until smooth and even.
Pass through a sieve for a perfectly fine texture, adjust seasoning.
Pour into ramekins, pack down, cover and refrigerate at least 4h to let the pâté set.
Serve cold on toasted bread with pickles.