Banh mi without good pate and mayonnaise feels almost naked and incomplete. While you can find decent premade pate in specialty stores and at Lee’s sandwiches, nothing beats making your own–and it’s not that hard to do.
- 2 cup bread crumbs
- 1/2 cup water
- 1 lb chicken liver cleaned
- 1 lb ground pork 80/20 fat to lean
- 2 tbs sugar
- 1 tbs salt
- 1/2 tb ground black pepper
- 6 cloves garlic peeled
- 2 drops red food coloring optional
- Fill steamer pot with water and turn heat to high and bring to boil.
- Clean chicken liver by removing any brown or green trimmings and fatty vestiges. Combine water and bread crumbs, mix and set aside. Slowly add all the ingredients together in a food processor and puree well until smooth. (After cooking, liver tends to turn a pasty gray. Add a few drops of red food coloring for aesthetics)
- Add the mixture to a loaf pan/ceramic baking pan (use 2 if necessary) and steam until internal temperature hits 160 F, about 40 minutes. Allow to cool before transferring to a canning jar or other air tight sealed container. You may taste and adjust any seasoning at this point.
- Pate lasts about 1 week if sealed in airtight container. If you plan on storing it longer, melt some butter and layer over the top of pate to refrigerate or freeze.