Cinnamon Pate (Cha Que)

This recipe is very tasty with an interesting texture. Unless you're a fan of hard work, use a food processor. The pate was originally pounded to the proper consistency in a mortar and pestle... 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. The cinnamon flavor is discernible but not overpowering. I've actually made this recipe and found it to be a keeper.

6.5 hours Prep: 5 hours Cook: 40 minutes

336 calories per serving view nutrition facts

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1	pound	pork	boneless, preferably fresh ham
3	tablespoons	fish sauce	(nuoc mam)
3	tablespoons	water
1/2	tablespoon	potato starch	or rice flour
1/2	teaspoon	sugar	granulated
1	teaspoon	baking powder
1	each	monosodium glutamate	(optional)
1	x	black pepper	freshly ground
2	ounces	pork fat
1/2	teaspoon	cinnamon	ground

Be sure pork is trimmed of all fat.

Slice the meat 1/4 inch thick, then cut into 1 inch squares.

Make a marinade by combining all the remaining ingredients, except for the pork fat and cinnamon, in a large bowl.

Add the pork slices to the marinade and mix well with your hands, then cover the bowl with wrap or foil.

Refrigerate for 5 hours, and after that period of time has elapsed, transfer the bowl to the freezer for 10 minutes.

Remove the pork from the freezer, add the cinnamon, and reduce to a paste in a food processor only.

Boil the pork fat for 10 minutes and dice into small pieces, the size of whole peppercorns.

Add the diced pork fat to the ground pork mixture.

Coat an 8-inch-square baking pan with oil.

Put the meat paste into the pan and press down firmly with your hands, making sure the surface is smooth.

The meat will come halfway up the side of the pan.

Preheat the oven to 350F and bake the pate for 40 minutes or until the surface looks brown.

Remove from the oven and allow to cool.

Then slice and serve as an appetizer or with French bread for lunch or dinner, or use in any recipe where it is required.

It can be eaten hot or cold.

This will keep fresh in the refrigerator for a week, or it can be stored for a longer period in the freezer.

To reheat, wrap in foil and place in a 300F oven for 15 minutes.

Serving Size 150g

Amount per Serving

Calories 336 55% of calories from fat