- 2 fresh bay leaves
- 4 sprigs thyme
- 400 grams Pancetta (sliced)
- 1 onion
- 2 garlic
- 1 handful parsley
- 400 grams Smoked pork chop (smoked)
- 250 grams Chicken liver
- 500 grams Pork tenderloin
- 1 teaspoon organic lemon zest
- 1 tablespoon salt
- freshly ground peppers
- 1 egg
- 2 Chicken breasts (about 120 grams)
Preheat the oven to 180°C (approximately 350°F).
Place the bay leaf and thyme in the pan. Lay the pancetta on top so that it is overlapping and hanging over the edge of the pan. Peel and finely chop the onion and garlic. Rinse the parsley and shake dry. Coarsely chop the smoked pork.
Rinse the chicken liver, pat dry, remove the tendons and chop coarsely. Mix the pork tenderloin, smoked pork, chicken liver, onion, garlic and parsley and press through a meat grinder. Season with lemon zest, salt and pepper. Stir in the egg.
Rinse the chicken breasts, pat dry and cut into strips. Pour half of the meat mixture into the mold, cover with the chicken strips and top with the remaining meat mixture. Fold the pancetta over the top. Cover with double folded aluminum foil and place in a large baking dish. Fill the baking dish halfway with boiling water. Bake for 1 hour and 30 minutes.
Remove from the oven, let cool and serve.