Pork Liver Pâté

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

Mr Hong

By Dan Hong

Published 2014

  • About


  • 800 g (1 lb 12 oz) pork livers, soaked in milk overnight
  • 2 tablespoons vegetable oil, for frying
  • 3 garlic cloves, thinly sliced
  • 125 ml (4 fl oz/¼ cup) Shaoxing wine
  • 500 g (1 lb 2 oz) butter, chilled, chopped into small cubes
  • fish sauce, to taste
  • ground white pepper, to taste


Drain and wash the pork livers thoroughly under cold running water. Pat dry with paper towels. Carefully trim away any veins, then dice into 2 cm (¾ inch) chunks.

In a large frying pan, heat the vegetable oil over a medium–high heat. Add the liver in batches, making sure you don’t crowd the pan. Do not stir! After 1 minute or so add the garlic. At this stage, the liver should be partially cooked, but not completely.

Deglaze the pan with the Shaoxing wine then cook out the alcohol, which should take about 3 minutes. Quickly transfer the livers to a food processor and add the butter cubes. Blitz until smooth.

Season with fish sauce and white pepper to taste. Spoon the pâté into an airtight container and smooth a piece of baking paper or plastic wrap on the surface. Put in the fridge and when it is cool enough, place the lid on the container and keep refrigerated until you’re ready to use it.