Stage 1 - 30 min.
Cut 500 g pork belly draught, 700 g pork loin and 600 g belly (streaky) bacon into medium sized pieces, remove everything that is not soft: skin, bones, gristle, etc.
Salt and pepper lightly, then weigh all the meat to arrive at a total (from which to calculate seasoning).
Stage 2 - 3 hours
Prepare the marinade by mixing: 1 onion
, 1 shallot
and 2 cloves garlic
chopped, 4 tablespoons Brandy (Cognac or Armagnac) and 4 tablespoons Port, 1 bayleaf
, 1 sprig thyme
and 1 sprig rosemary
Pour onto the meat, mix, cover and refrigerate for at least 3 hours, preferably overnight.
Stage 3 - 10 min.
After this, mince the the meat coarsly. Add the marinade except for the bayleaf, thyme and rosemary.
Stage 4 - 2 min.
Stage 5 - 2 min.
Mix well, your pâté is now ready to be cooked.
Stage 6 - 5 min.
Fill pie dishes, terrines or tins, large or small.
For aesthetic reason, you can cover your pâtés with a layer of pork caul; it does not alter the taste, but it look's more attractive.
If you have pork caul, soak in cold water to clean well, then rinse.
Put a piece of pork caul onver each dish.
Stage 9 - 5 min.
And tuck in the edges, using a maryse
Stage 10 - 3 hours
Then cook, using one of the three following methods:
1) Classic: put your dishes, uncovered, in a bain-marie, in the oven at 302°F (150°C) and cook for three hours.
2) Long: put your dishes, uncovered, in the oven at 230°F (110°C), and cook for 4 or 5 hours.
3) In bread oven, if you have one: after cooking your bread, wait until oven temperature drops to 302°F (150°C), then put in dishes, uncovered, for 5 or 6 hours.
Stage 12 - 1 hour
It's the cooking time which affects the taste of your pâté, so don't hesitate to cook for a long time at low temperature.
When your pâté is cooked, cover and refrigerate for at least 2 or 3 days, for the flavours to develop fully .
Then eat with pickles
, good red wine, and... friends.