Pork pate with caramelized apples
8 servings
30 minutes
Pork pâté with caramelized apples is a harmony of rich flavor and delicate texture. This recipe has roots in European gastronomic traditions, where meat pâtés with fruity accents hold a prestigious place. The combination of pork mince, bacon, and aromatic spices creates a deep, rich taste, while the caramelized apples add gentle sweetness and an exquisite fruity note. Port wine adds subtle wine elegance, tying all components together. This pâté will adorn a festive table or serve as a great addition to a cozy family dinner. It is served chilled with crispy baguette or toast, allowing one to enjoy the contrast of textures and richness of aromas. This dish embodies the warmth of home cooking and the elegance of restaurant presentation.
1
Preheat the oven to 140–150 degrees.
2
Chop the bacon finely and mix it with the minced meat. Mash the garlic into a puree using a garlic press and add it to the mince along with thyme.
- Bacon: 50 g
- Ground pork: 500 g
- Garlic: 1 clove
- Thyme leaves: 13 g
3
Salt the minced meat, season with freshly ground black pepper, and knead well by hand.
- Ground black pepper: to taste
- Salt: to taste
4
Place in a baking dish and cover with double layers of foil. Put in the oven and bake for 1.5 hours.
5
Take the ready pâté out of the oven and place a weight on top. Once the pâté is completely cool, put it in the refrigerator overnight.
6
Melt the butter in a pan, add sugar and let it dissolve completely. Pour in the port wine, mix everything, and add the peeled and sliced apples. Cook for a few minutes until the apples soften slightly and acquire a nice golden color.
- Apple: 2 pieces
- Butter: 20 g
- Brown sugar: 1 teaspoon
- Port wine: 2 tablespoons
7
Serve the pâté with apples and fresh baguette or toast.
