Executive Sous Chef Mark Zaragoza of Grand Hyatt Hotel Manila has shared the recipe for Pâté Tagalog, made with Chilean Pork, which he served during the 3rd ChilePork event. This dish, also known as Embutido in the country, is simple to prepare and requires only a few ingredients. Chef Zaragoza recommends using Chilean pork jowl to enhance the flavor of the dish.
INGREDIENTS:
- 1000 g Chilean pork jowl (ground)
- 250 g Chilean back fat (Ground)
- 100 g white onion (minced)
- 100 g Red bell pepper (minced)
- 100 g Carrot (minced)
- 100 g Raisins
- 3 pcs Eggs
- 5 g Black pepper ground
- 5 g Salt
- 400 g Breadcrumbs
PROCEDURE:
- Prepare the pâté by combining the following ingredients in a large mixing bowl: pork jowl, pork back fat, onion, red bell pepper, carrot, raisins, eggs, salt, and ground black pepper. Mix well until all ingredients are thoroughly blended.
- Add the breadcrumbs and continue mixing until everything is well combined.
- Scoop a cup of the Pâté mixture and place it on a sheet of pre-cut aluminium foil. Mold the mixture into a cylindrical shape, then roll the foil and secure both ends. Set aside.
- Steam the wrapped Pâté over medium heat for 60 minutes.
- Once finished, remove the steamed Pâté from the steamer and allow it to cool. Refrigerate for at least 2 hours or overnight to let it set.
