Pork Pate with Baquette

0
Average: 0 (0 votes)
(0 votes)
Pork Pate with Baquette
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
4 h.
Preparation
ready in 16 h.
Ready in

Ingredients

for
5
Ingredients
1 kilogram Pork (pork belly or shoulder)
150 grams Goose fat
1 tart Apple
2 onions
100 grams Pumpkin (such as Hokkaido)
3 bay leaves
4 Juniper berries
2 sprigs fresh rosemary
salt
freshly ground peppers
Baguette (for serving)
fresh rosemary (for garnish)
How healthy are the main ingredients?
PorkPumpkinrosemaryAppleonionJuniper berries

Preparation steps

1.

Cut the pork into small cubes. Place cubed pork and the goose fat in a roasting pan, cover with foil and bake in a preheated 100°C (approximately 200°F) oven for about three hours.

2.

Peel and quarter the apple, then remove the core. Peel the onions and cut into quarters and add the pieces of apple, pumpkin, bay leaves, juniper berries and sprigs of rosemary to meat and let cook for another 60 minutes in the oven.

3.

Drain the lard from the meat, reserving the lard and place meat into a bowl. Shred the meat with a fork, place in a pot and boil again briefly with the reserved lard.

4.

Spoon meat mixture into small glasses and let set overnight in the refrigerator. Serve with fresh baguette slices.