Pork Paté

Ingredients

• 2½ pounds finely ground pork
• 1 cup finely minced onion
• 12 ozs bacon (8 to 10 slices), finely minced
• 3 garlic cloves, finely minced
• 1½ cup Cognac
• 3 tbsps unsalted butter
• 2½ tsps salt
• 2½ tsps dried thyme
• 1 tsp fennel, ground
  
• 1 tsp allspice, ground
  
• 1 tsp freshly ground black pepper
• 2 large eggs, lightly beaten
• ⅓ cup whipping cream
• 2½ tsp salt
• Crackers or bread

Preparation

1. Set rack at lowest position in oven and preheat to 350°F.
2. In a small saucepan, boil Cognac until reduced to 1/2 cup. Set aside to cool.
3. Melt butter in a heavy medium skillet over medium heat. Add onion and sauté until soft and translucent but not brown, about 8 minutes.
4. Combine pork and bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sautéed onion, garlic, salt, thyme, allspice, fennel and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and the reduced Cognac. Stir until well blended.
5. Grease a 9" x 5" x 3" inch metal loaf pan. Using hands, evenly press the meat mixture into the pan. Cover pan tightly with foil.
6. Make a bain marie by placing the pan of pâté into a 13" x 9" x 2"-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up the sides of the loaf pan.
7. Bake pâté until a thermometer inserted into the center reads 155°F, usually about 2 hours 15 minutes.
8. Remove from oven and chill for a few hours or overnight.
9. Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; remove any excess fat from the surface of the pâté. Cut pâté into ½-inch serving slices. Serve with crackers or a good quality bread for spreading
   

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