Homemade Pork Pâté
Make a savory meat spread — it couldn't be easier! Homemade pork pâté isn't complicated and doesn't take much time, and it's especially handy to make a big batch at once. It makes wonderful sandwiches, perfect for breakfast or a snack during the day. The pâté is quite filling and high in protein since it's made from pork. You can also use it to build appetizers for a party spread.
Lesya
Recipe author
Homemade Pork Pâté
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
9 g
Fats 67 %
24 g
Carbohydrates 8 %
3 g
265 kcal
GI:
100
/
0
/
0
- For the pâté, boil the pork ahead of time and let it cool. Any cut works — fattier pieces make a richer pâté, while lean meat gives you a lighter one. Rinse the meat and simmer it in salted water for 1–1.5 hours. A slow cooker is handy here, since it needs no watching. Peel the onion, rinse it under cool water, and pat it dry with a paper towel. Cut it into quarter-rings or smaller. Wash the carrots well under running water, then peel them (young carrots just need a scrub). Grate them on the coarse side of a box grater. Peel a garlic clove and mince it. Set a skillet over medium heat and add the oil. Once it's hot, add the chopped onion and cook for 3 minutes, stirring now and then. Add the grated carrot and cook another 5 minutes or so, just until soft — you don't want to brown the vegetables. Stir in the garlic and cook for another 30 seconds, then add the butter, let it melt, and stir. Take the pan off the heat. Cut the cooled meat into medium chunks and add it to a food processor. Blend the pork, then add the vegetables from the pan along with the butter and oil, and blend again until smooth. Season with salt and ground black pepper, mix, and taste, adding a little more if needed. If the pâté is too thick, a tablespoon or two of broth will loosen it. Spoon the finished pâté into a jar and refrigerate. It keeps for about 3 days — though it usually disappears much faster!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
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