Prepare Pork Liver

After buying pork and chicken liver, wash them with water and soak them in diluted salt water for about 10-15 minutes to remove any odor.

Then, take the liver out, put it in a bowl, and soak it in 350ml of unsweetened fresh milk for about 30 minutes. After 30 minutes, take the liver out, rinse it with water, and let it dry.

Cut a loaf of bread into pieces, then soak it in 350ml of unsweetened fresh milk for about 15 minutes, until the bread is soft.

Prepare Pork Skin and Back Fat

Wash the pork skin thoroughly, you can use a razor to scrape the surface of the skin to remove any hairs. For the back fat, also rinse it with water.

Place a pot of water on the stove, add 1 tablespoon of seasoning, 1 shallot, and bring to a boil. Then add the pork skin and back fat and boil over medium heat for about 15 minutes. When the skin and fat are cooked, and you can pierce them with chopsticks, turn off the heat, remove them, and let them cool.

Cut the pork skin into bite-sized pieces, about 2 finger lengths, then put it in a meat grinder and grind for about 3 minutes until finely chopped. Cut the back fat into thin, large slices.

Cook the Ingredients

Peel and mince 2 shallots and 2 cloves of garlic. Peel the onion and cut it into wedges.

Place a pan on the stove and add 2 tablespoons of cooking oil. Heat the oil until hot, then add the minced shallots and garlic and sauté until fragrant and golden brown. Then, add 400gr of ground meat, the liver mixture, and the pork skin, and stir-fry evenly. Next, add the milk-soaked bread and onion wedges and stir-fry together.

Season with 5 tablespoons of fish sauce, 2 tablespoons of seasoning, 2 teaspoons of ground pepper, and 3 tablespoons of sugar. Stir-fry the ingredients over medium heat for about 10-15 minutes, until they are cooked through and the liquid has evaporated. Then, turn off the heat and adjust the seasoning to taste.

Blend and Pour into Mold

Divide the stir-fried mixture into 2-3 small portions. Put each portion into a meat grinder and grind for about 3-5 minutes, until the ingredients are smooth.

Use a round tray or stainless steel bowl as a mold. Spread a layer of pork fat evenly on the bottom of the mold, then pour the blended pate on top, almost filling the mold.

Finally, arrange a layer of pork fat on top of the pate, and cover the mold tightly with foil.

Make Liver Pate

Pour water into a pressure cooker until it reaches almost half of the pot, then place the steaming rack inside. Then, put the pate mold on the rack, cover, and turn on the cooker for about 2 hours.

After 2 hours, take the pate mold out, put it in an oven or air fryer, and bake for about 10 minutes at 150-160 degrees C.

Finally, take out the pate mold, stir well, then divide it into food containers, cover tightly, and store in the refrigerator until ready to use.

Finished Product

The liver pate is cooked until tender, soft, delicious, fragrant, and fatty, extremely appealing. The meat and liver are marinated with rich spices, so there is no more fishy smell.

This liver pate goes well with bread, rice, or sticky rice. You can serve pate with bread, add some ham, pickled vegetables, cucumber,… and you’ve got a complete and delicious breakfast!

Prepare the Ingredients

Wash the pork belly with diluted salt water to remove any odor, then rinse it several times with clean water, drain, and cut into small pieces.

Wash the pork liver thoroughly, then cut it into small pieces and soak it in 200ml of unsweetened fresh milk for 30 minutes.

Tear 1.5 loaves of bread into small pieces into a bowl, then add 100ml of unsweetened fresh milk and soak for about 20 minutes.

Boil Pork and Pork Liver

Bring a pot of water to a boil, then add the chopped pork belly and boil for about 10-15 minutes until cooked, then remove and drain.

Continue by bringing another pot of water to a boil, then add the milk-soaked pork liver and boil for about 10 minutes until cooked, then remove and drain.