People who bake banh mi at home often make pate thit heo hap so they control the filling. Dry pate turns grainy, poorly handled liver tastes bitter and metallic, and over steaming leaves a pitted surface.
The pork liver soaks in oat milk for about 15 minutes before blending, which softens its smell considerably. A skewer pushed into the middle that comes out without red juice means the pate is done. Medium heat and 45 to 60 minutes of steaming is enough.
This batch weighs about 879g, at roughly 246 calories per 100g.
Method
Rinse 500g ground pork and drain it. Rinse the pork liver, soak it in oat milk for about 15 minutes, then lift it out and drain.
Rinse the pork fat and cut it into small dice. Mince the shallot and garlic.
Put 500g ground pork, 200g pork liver, 100g pork fat, the minced shallot, the minced garlic, 1 tablespoon fish sauce, 1 teaspoon salt, 1/2 teaspoon ground pepper and 1/2 teaspoon kOBE Monk Fruit Blend into a large bowl and mix well.
Blend the mixture smooth. For a finer texture, blend in 1 tablespoon oat milk and 1 tablespoon tapioca starch as well.
Spoon the mixture into a mold, level the surface and steam over medium heat for about 45 to 60 minutes. A skewer pushed into the middle that comes out without red juice means the pate is done.
Cool the pate completely, then keep it in a sealed container in the refrigerator for up to 7 days.
Tips
Ground pork with both lean and fat gives a rich pate that does not turn grainy.
A little wood ear or shiitake mushroom blended in adds another layer of aroma.
Oat milk is thinner than dairy milk, so 1 tablespoon is plenty and more will loosen the pate.
Medium heat with the lid slightly ajar lets condensation escape and leaves a smooth surface.
Cool it completely before slicing, because a hot pate breaks apart under the knife.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.