Pate Popular

Materials	Metric	US
pork I, II and III grade	550 g
pork skins and pork feet meat	100 g
liver, pork or veal	100 g
fat trimmings	250 g
Ingredients for 1 kg (2.2 lb) of materials
salt	12 g	2 tsp
pepper	1 g	0.5 tsp
allspice	0.3 g	1/4 tsp
marjoram	0.2 g
bay leaf, crushed	1/2 leaf	1/2 leaf
onion	20 g	1/2 small onion

Instructions

1. Wash the liver, cut it across and then scald in hot water (167° F, 75° C) until no more blood is released.
2. Wash the skins and feet meat. Simmer in water (194° F, 90° C) for two hours.
3. Simmer all pork and fat trimmings with 1/2 bay leaf in a little water (194° F, 90° C) for about 30 minutes.
4. Drain and leave on the screen/table to cool down.
5. Cut the onion in discs and fry in fat until golden.
6. Grind liver, meat, fat trimmings and onion through 1/8" (3 mm) plate. Add all spices and either grind again or process in food processor, until one smooth paste is obtained.
7. Pack into glass jars leaving 1 inch headspace.
8. Place jars into warm water and heat up to about 100° F, 38° C.
9. Seal jars, and process at once at 250° F, 121° C:
   1/2 Pint - 50 min
   Pint - 60 min