Pork belly pate
Ingredients
- Ground Pork - 2 lbs
- Pork Belly - 1 cup, diced fully cooked
- Croutons - 1 cup small diced (dried)
- Kosher Salt - 1 tablespoons
- Heavy Cream - 2 oz
- Gelatin - 3 sheets (bloomed & melted)
- Dry Mustard - 1/2 teaspoon
- Star Anise - ½ teaspoon ground
- Ginger - ½ teaspoon ground
- Parsley - 2 oz, chopped
- Coriander - ½ teaspoon, ground
- Milk - ½ teaspoon, dry
- Black Pepper - ½ teaspoon, ground
- Green Peppercorns - 1 teaspoon, brined
- Cranberries - 3 oz, dried
- Pistachio nuts - 2 oz, toasted
- Pink salt - 1 teaspoon
- Bay Leaf - 1
Instructions
Method:
Combine all ingredients together, wrap in plastic wrap to form a cylinder. Cook in a water circulator (can buy a kitchen stores) at 70 degrees Celsius for 2 hours, remove & press overnight in the refrigerator. Serve with baguette & French mustard.
