Pork Liver Pate Recipe

Because of its astonishingly rich, savory flavor and truly impressive nutritional profile, I adore making pâté from pork liver. Yes, dear reader, I see the looks of horror on your faces—pork liver = good?

But let me tell you: Pâté from pork liver = soooo easy and good and good for you. My recipe calls for 500 grams of tender pork liver, which I obtain direct from the butcher; 200 grams of unsalted butter, which I whip into the pâté until I have a smooth and creamy texture; and a sautéed finely chopped onion and minced garlic until just tender and translucent.

A note: If you have trouble with the liver’s richness, you can use equal parts liver and another kind of ground meat (pork or beef would work) and still have a good finished product.

Ingredients

Pork liver: An ingredient high in protein and iron, and essential vitamins; contributes flavor quite unlike any other.

Butter that has no salt: Contributes a rich and creamy texture without the addition of salt.

Onion: Delivers sweetness and depth; is full of antioxidants.

Garlic: Provides sharp, strong flavor with possible wellness payoffs, like bolstering the immune system.

Brandy or cognac: Bestows richness and augments the flavor interplay with a delicate sweetness.

Thyme: Adds herbal goodness and earthy, aromatic notes to the pate.

The creaminess and the luxurious mouthfeel are significantly increased by heavy cream.

Ingredient Quantities

• • 500g pork liver, trimmed and cut into pieces

• • 200g unsalted butter, divided

• • 1 medium onion, finely chopped

• • 2 cloves garlic, minced

• • 2 tablespoons brandy or cognac

• • 1 teaspoon dried thyme

• • 1/2 teaspoon ground allspice

• • 1/2 teaspoon ground nutmeg

• • Salt and freshly ground black pepper to taste

• • 1/4 cup heavy cream

• • 1 tablespoon olive oil

• • 2 tablespoons chopped fresh parsley

• • Toasted bread or crackers, for serving

Instructions

1. In a large skillet over medium heat, combine 1 tablespoon of olive oil and 1 tablespoon of butter. When the fat has melted, add the onion, which you should have chopped beforehand, along with a small pinch of salt. Cook, stirring occasionally, until the onion is softened and beginning to turn golden, about 5 minutes.

2. Add the minced garlic to the skillet and cook for another minute, until the aroma is enchanting.

3. Raise the heat to medium-high and place the pork liver pieces in the skillet. Cook and stir occasionally until the liver is nicely browned on the outside but still has some pink in the middle, about 3 to 5 minutes.

4. Add the brandy or cognac, and care to set it ablaze. Let it burn off until you are left with a mostly liquid-free pan, about 1-2 minutes.

5. Lower the temperature to low and mix in the dried thyme, ground allspice, and ground nutmeg. Add salt and freshly ground black pepper to taste.

6. Empty the liver mixture into a food processor. Add the rest of the butter and blend until smooth, scraping down the sides as needed.

7. While the processor is running, gradually add the heavy cream and blend until fully integrated and smooth.

8. Sample the pâté and correct the seasoning with additional salt and pepper if necessary.

9. Move the pâté to a dish for serving and smooth the top. Once that’s done, you can cover the dish with plastic wrap and put it in the refrigerator for 4 hours to set. If you have more time, letting it chill overnight works even better.

10. Before serving, sprinkle freshly chopped parsley over the pâté. Accompany the pâté with toasted bread and/or crackers.

Equipment Needed

1. Large skillet
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Wooden spoon or spatula
6. Food processor
7. Mixing bowl
8. Silicone spatula (for scraping)
9. Plastic wrap
10. Serving dish

FAQ

• • Can I use chicken liver instead of pork liver?In this recipe, you can use chicken liver instead of pork liver, but the flavor will be different and perhaps a little milder.

• • How long can I store pork liver pate in the fridge?Pâté de foie de porc can be kept in an airtight container in the refrigerator for one week at the most.

• • Is brandy or cognac necessary for the recipe?Depth of flavor comes from Brandy or cognac in pate. But these spirits are not necessary; you can leave them out. Or if you want just a touch of alcohol, use apple juice.

• • Can this be made ahead of time?Indeed, one can prepare pork liver pâté a day in advance. The flavors enhance and develop more thoroughly after the pâté has had a chance to chill overnight.

• • What can I serve with pork liver pate?Accompany the pate with toasted bread or crackers, and contemplate the addition of pickles or chutney for a contrasting flavor.

• • Can I freeze pork liver pate?Indeed, freezing pork liver pâté is possible. It can be stored for as long as 3 months, provided it is kept in a sealed container with a sufficient layer of melted butter on top to prevent freezer burn.

• • What can I use instead of heavy cream?You can replace the heavy cream with whole milk for a lighter option, though the pâté may be somewhat less rich.

Substitutions and Variations

Use sherry or vermouth instead of brandy or cognac.
Substitute heavy cream with half-and-half or crème fraîche.
Use shallots rather than onion for a more delicate flavor.
Replace dried thyme with fresh thyme (using 1 teaspoon of fresh thyme for every 1/2 teaspoon of dried thyme).
If you don’t have allspice, use a mix of equal parts cinnamon, nutmeg, and cloves.