Rustic Pâté en Croûte

Name: Rustic Pâté en Croûte
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 2 h 10 min
Cuisine: French
Ingredients: 14 ounces (400 g) whole pork belly or 10 ounces (300 g) minced pork belly; 14 ounces (400 g) whole pork belly or 10 ounces (300 g) minced pork belly; 1 pound (500 g) shortcrust pastry; 4 large eggs, divided; 2⅓ cups (550 g) aspic, at room temperature; 1½ tablespoons unsalted butter, for greasing the mold; 3 teaspoons salt; ½ cup (100 g) heavy cream; 7 ounces (200 g) chicken livers; 3 pinches freshly ground pepper; 2 shallots; 6 sprigs parsley; 2 ounces (50 g) bread, cubed; 10 ounces (300 g) boneless pork shoulder

Preparation info

Makes
6
Servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

French Charcuterie at Home

By Gilles Verot and Nicolas Verot

Published 2024

About

Ingredients

14 ounces (400 g) whole pork belly or 10 ounces (300

Europe
France
Starter
Mediterranean

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).

Finely chop the parsley leaves and shallots. Cut the pork shoulder into approximately ½-inch (1½-cm) cubes (se