Homemade Pork Pate
In a large pot, bring water to a boil with bay leaf and a halved onion. Rinse the pork belly and pork, put in the water and cook for about 1 hour.
Meanwhile, peel the second onion and chop. Fry until golden brown in a hot pan with clarified butter. Remove from heat and allow to cool.
Remove meat from the water and allow to cool slightly. Rinse and trim liver and place in boiling water for about 1 minute. Then lift out and 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 and marjoram and stir with so much cooking broth to make a thick porridge. Spoon mixture into prepared canning jars, each about 350-400 ml (approximately 1 1/2 cups) about 3/4 full. Seal well and cook at 100°C (approximately 210°F) in a canning pot for about 1.5 hours. Then remove and let cool completely.
Serve with toast and fried onions as desired.