| 1 | This recipe is very tasty with an interesting texture. |
| 2 | Unless you"re a fan of hard work, use a food processor. |
| 3 | The pate was originally pounded to the proper consistency in a mortar and pestle... |
| 4 | It can be used all sorts of ways++made into balls for soup, sliced after cooking and added to lettuce or rice paper rolls, served with shrimp chips for munchies++whatever inspires you. |
| 5 | The cinnamon flavor is discernible but not overpowering. |
| 6 | I"ve actually made this recipe and found it to be a keeper. |
| 7 | Be sure pork is trimmed of all fat. |
| 8 | Slice the meat ?inch thick, then cut into 1 inch squares. |
| 9 | Make a marinade by combining all the remaining ingredients, except for the pork fat and cinnamon, in a large bowl. |
| 10 | Add the pork slices to the marinade and mix well with your hands, then cover the bowl with wrap or foil. |
| 11 | Refrigerate for 5 hours, and after that period of time has elapsed, transfer the bowl to the freezer for 10 minutes. |
| 12 | Remove the pork from the freezer, add the cinnamon, and reduce to a paste in a food processor only. |
| 13 | Boil the pork fat for 10 minutes and dice into small pieces, the size of whole peppercorns. |
| 14 | Add the diced pork fat to the ground pork mixture. |
| 15 | Coat an 8-inch-square baking pan with oil. |
| 16 | Put the meat paste into the pan and press down firmly with your hands, making sure the surface is smooth. |
| 17 | The meat will come halfway up the side of the pan. |
| 18 | Preheat the oven to 350f and bake the pate for 40 minutes or until the surface looks brown. |
| 19 | Remove from the oven and allow to cool. |
| 20 | Then slice and serve as an appetizer or with french bread for lunch or dinner, or use in any recipe where it is required. |
| 21 | It can be eaten hot or cold. |
| 22 | This will keep fresh in the refrigerator for a week, or it can be stored for a longer period in the freezer. |
| 23 | To reheat, wrap in foil and place in a 300f oven for 15 minutes |
