Green Peppercorn Pâté en Croûte

Name: Green Peppercorn Pâté en Croûte
Prep time: 2 h
Cook time: 1 h 10 min
Total time: 3 h 10 min
Cuisine: French
Ingredients: 1 pound (500 grams) whole pork belly or 1 pound (500 grams) minced pork belly; 1 pound (500 grams) whole pork belly or 1 pound (500 grams) minced pork belly; 1 pound (500 grams) pork tenderloin; 3 teaspoons salt; ½ teaspoon freshly ground pepper; 3 large eggs, divided; 3½ tablespoons heavy cream; 1½ teaspoons whole green peppercorns; 1½ tablespoons unsalted butter, for greasing the mold; 1 pound (500 grams) shortcrust pastry; 2⅓ cups (550 g) aspic, at room temperature

Preparation info

Makes
6
Servings

Difficulty
Easy
Ready in
3 hr 30

Appears in

French Charcuterie at Home

By Gilles Verot and Nicolas Verot

Published 2024

About

Ingredients

1 pound (500 grams) whole pork belly or 1 pound (500

Europe
France
Starter

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). Chop the pork belly into approximately ¼-inch (7 mm) pieces (see Workshop).

Cut the pork tenderloin into ½-inch (1¼-cm) cubes (see Workshop).