Breton Pâtés

Name: Breton Pâtés
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 1½ pounds (750 g) whole pork belly or 1 pound (500 g) ground pork belly and ½ pound (200 g) pork rind; 1½ pounds (750 g) whole pork belly or 1 pound (500 g) ground pork belly and ½ pound (200 g) pork rind; 1½ pounds (750 g) whole pork belly or 1 pound (500 g) ground pork belly and ½ pound (200 g) pork rind; 1 bottle (750 ml) red wine; 2 bay leaves, divided; 1 pound (500 g) pork liver; ½ medium yellow onion; 4 sprigs parsley; Leaves from 1 sprig thyme; 3 teaspoons salt; 5 pinches freshly ground pepper; 2 large eggs; 3½ tablespoons heavy cream

Preparation info

Makes
6
Servings

Difficulty
Easy
Ready in
3 hr

Appears in

French Charcuterie at Home

By Gilles Verot and Nicolas Verot

Published 2024

About

Ingredients

1½ pounds (750 g) whole pork belly or 1 pound (500

Europe
France
Starter
Gluten-free

Method

Using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly (see Workshop); reserve the rind. In a small saucepan, bring 2¼ cups (550 ml) of the red wine to a boil. Add 1 bay leaf and the pork rind, and gently simmer for 1 hour. It’s adequately cooked when you can easily pierce the rind with a fork. Set aside