Pork pate from french britanny

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Ingredients1 bay leaf2 onions1 kilogramPork belly200 gramsPork (lean)1 Tbspclarified butter250 gramsPork liver5 gramsPickling saltsaltfreshly ground peppersNutmeg2 Tbspsfreshly chopped marjoram
In a large pot, bring water to lớn a boil with bay leaf và a halved onion. Rinse the pork belly & pork, put in the water and cook for about 1 hour.


Meanwhile, peel the second onion và chop. Fry until golden brown in a hot pan with clarified butter. Remove from heat và allow to cool.


Remove meat from the water & allow lớn cool slightly. Rinse and trim liver & place in boiling water for about 1 minute. Then lift out và cut with meat and belly into large pieces. Place together with browned onion through the fine grind of a meat grinder. Season mixture with curing salt, salt, pepper, nutmeg và marjoram & stir with so much cooking broth to make a thick porridge. Spoon mixture into prepared canning jars, each about 350-400 ml (approximately 1 một nửa cups) about 3/4 full. Seal well và cook at 100°C (approximately 210°F) in a canning pot for about 1.5 hours. Then remove & let cool completely.


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