I usually make a few jars of paté at the same time. It is a good picnic item or a quick meal option.
1. Use equal quantities of liver and belly pork, cut to chunks, seasoned with soya sauce, 5-spice powder, cooking wine, pepper and salt. Place in a blender and grind into a coarse mince.
2. In a big bowl, mix the mince with 1 or 2 eggs depending on quantity of mince, around 1 egg to 500gm of mince. Add sesame or fennel seeds, or walnuts (optional) etc. Spoon & press into preserving jars, being careful to avoid air gaps.
3. Place jars, with lids on, into a deep baking tray, filled with boiling water up to at least half the height of jars. If the jars have metal lids, cover with a large inverted glass baking dish to reduce direct heating.
4. Bake for 2 hours at 180˚C. Paté can keep in the fridge/freezer for a while.
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