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700 g lean pork leg or shoulder, thinly
sliced
¼ teaspoon ground cinnamon
75 g pork fat, poached for 10 minutes,
drained and minced
Marinade:
1 tablespoon tapioca flour or cornstarch
3 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
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Method:
Combine the marinade ingredients in a
large bowl and mix well. Add the pork slices and mix thoroughly
with your hands for about 1 minute, until the marinade is absorbed.
Cover the bowl with a cloth and refrigerate for 4 to 6 hours, or
overnight if possible, then chill in the freezer for 15 minutes.
Preheat the oven to 180 degrees Celsius. Grind the marinated
pork with the cinnamon powder to a smooth paste in a blender.
Add the pork fat and pulse several times to mix well. Place the
ground pork mixture in a greased loaf pan, smoothing the surface with
the back of a moistened spoon, then bake in the oven until cooked,
about 1 hour. Remove and set aside to cool. When the pâté
is cool enough to handle, remove from the pan and cut into slices.
Serve with French bread and pickles, or as part of a meal with rice.
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