Don't miss another issue…      Subscribe

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.
103

Yield

1

appetizer

Prep

5

hrs

Cook

40

min

Ready

Trans-fat Free, Low Carb
 

Ingredients

1 pound pork
boneless, preferably fresh ham
3 tablespoons fish sauce
(nuoc mam)
3 tablespoons water
½ tablespoon potato starch
or rice flour
*
½ teaspoon sugar
granulated
1 teaspoon baking powder
1 each monosodium glutamate
(optional)
*
1 x black pepper
freshly ground
*
2 ounces pork fat
½ teaspoon cinnamon
ground

Directions

Be sure pork is trimmed of all fat.

Slice the meat ¼ 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 350℉ (180℃) 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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Bao
Northern Virginia
 almost 8 years ago

"The ravenous couple" website has a recipe for Vietnamese ham Cha Lua. No MSG. Instead of 2 lbs of pork, full of fat and must grind the meat, we use 2 lbs of ground chicken and 1/2 cup of water (1 cup is too much for chicken). The rest is the same.

Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 33655% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 881mg 37%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 69g
Vitamin A 0% Vitamin C 1%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed