Meaty and Rich Smooth Pork Pate

I love pate so much.  I used to eat it all the time for lunch but I’d never tried ‘proper homemade’ pate.  I made a chicken liver pate when we moved out into our first flat but it didn’t end well. It didn’t taste very good and a lot of it went to waste.  It was overly creamy and not as flavorful as I expected it to be.

I had some leftover pork liver recently and decided I would give pate another shot but this time I would add considerably less cream, more meat and lots of herbs.  I wanted it to be really rich and really meaty.  Adding the pork shoulder and the bacon adds a lot of flavour to this, not forgetting to mention the addition of port!!

This is so much nicer than what you can buy in the shop and its easy to make too.  It doesn’t spread properly either which I like because it is really meaty and not just ground up so smooth that it cant be recognised.  It means that what your eating is real food, which is the beauty of cooking from scratch.

Make sure you take the time to process the meat well, as although you want it to be meaty you don’t want massive lumps of pork shoulder in your pate.  Don’t be shy on the herbs and spices and even the port, they are what give this beautiful pate is flavour.

By cooking the pate in a water bath, which I’ve always personally felt is a bit a faff, you actually make sure that your pate is cooked evenly through and also adds moisture to the oven.  You’ll end up with a better end result so its worth the extra effort.

Meaty  and Rich Smooth Pork Pate
From the kitchen of


Serves 4
25 g butter
1 clove of garlic (minced)
1 onion (diced)
3 rashers of bacon or 60 g cooking bacon (sliced)
60 g liver (diced)
1 tsp sage
1/2 tsp parsley
1/2 tsp paprika
2 tbsp port
150 g pork shoulder (diced)
2 tbsp double cream


Preheat the oven 180ºc/360ºf/gas mark 4.
In a large saucepan add the butter, garlic, onion and bacon.  Allow this to cook for 3 minutes then add the liver, sage, parsley, paprika and port.  Let this cook for a further 2 minutes.  Then turn off the heat and allow this too cool slightly.
In a food processor add the pork shoulder and process it down to a mince.  Add the liver and bacon mix along with the cream to the food processor.  Process until smooth – this may take a little while, use a spoon at intervals to try and move around any bits that aren’t getting broken down by the processor.
Spoon the pate into two ramekins. Place the ramekins into a roasting tray and add boiling water to to the tray until it is halfway up the ramekins.
Cook in the oven for 1 hour until the pate begins to come away from the edges of the ramekins and the juices are no longer pink.
Serve with crusty bread and chutneys.
Did you love my Meaty and Rich Smooth Pork Pate?
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