Pork pate at home

For the pate, pork should be boiled in advance and cooled. You can take any meat. Fatter pieces will make the pate more calorific, and thanks to lean meat, the pate will turn out to be lighter and dietary. The meat is washed, boiled in salted water for 1-1.5 hours. You can use a slow cooker for these purposes - in this case, the process will not need to be monitored.

Remove the husk from the onion, rinse it under cool water, dry it with a paper towel designed for the kitchen. Next, cut the onion into quarters of rings or even smaller. Carefully wash the carrots under running water, then clean them (you can not clean the young ones, but only wash them). Three of them on a large grater. We clean a clove of garlic, and then finely chop it.

Put the frying pan on medium heat, pour vegetable oil into it. When it warms up, put the chopped onion in the pan. Fry it for 3 minutes, stirring from time to time. After we put the grated carrots in a frying pan and cook the vegetables until soft for another 5 minutes. You do not need to fry the vegetables. Add the chopped garlic, mix everything and cook for another half a minute, then spread a piece of butter, wait for it to melt, mix. After that, remove the frying pan from the heat.

Cut the cooled meat into medium-sized pieces and transfer it to the blender bowl. Chop the pork, and then add the vegetables from the pan along with the oil. Mix everything with a chopper again. Add salt and ground black pepper, mix, taste. If necessary, add a little more salt and pepper.

If the pate turned out to be very thick, adding 1-2 tablespoons of broth can correct the matter.

So, we put the finished pate in a jar and put it in the refrigerator. It is stored for 3 days, but it is eaten much faster!