Ingredients Jump to Instructions ↓

  1. 4 500 g 1/2 teaspoon 3 tablespoons 1 teaspoon 1 teaspoon 1 1/2 teaspoons 1 teaspoon 1 1/2teaspoons Handful Lean leg of pork, cut into 1 inch cubes Ground cinnamon Vietnamese fish sauce Palm or golden granulated sugar Corn flour Baking powder Pepper Groundnut oil Basil and coriander leaves, finely chopped for garnishing

Instructions Jump to Ingredients ↑

  1. : Oil the loaf tin. Put all the ingredients into a food processor and process until they are very finely ground. You can add 2-3 tablespoons of cold water if the mixture is difficult to process. Pour the mixture into the loaf tin and bake in a preheated oven, 180 o C (350 o F), Gas Mark 4, for about 45 minutes until cooked through and firm to the touch. Allow the pate to cool in the tin, then turn it out on to a plate. Sprinkle the top with the chopped herbs. Serve the pate in thin slices, with salad leaves and French bread.


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