Recipe courtesy of Mei Mei Street Kitchen

Pork Liver Pate Cone

  • Level: Intermediate
  • Total: 4 hr 30 min
  • Active: 1 hr 10 min
  • Yield: 2 cups pate
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Roasted Pork Shoulder:

1/4 cup brown sugar

2 tablespoons kosher salt

One 4-pound boneless skinless pork shoulder

Pickled Dried Cranberries:

1 cup dried cranberries

1 cup rice wine vinegar

2 tablespoons sugar

1 tablespoon salt

Pate Cones:

1/2 pound pork liver, cut into 1-inch cubes

Salt, to cover pork 

Canola oil, to coat pan 

1/4 cup bourbon, such as Maker¿s Mark

1 medium onion, chopped 

1/2 cup unsalted butter, at room temperature 

1 cup heavy cream 

1 teaspoon mixed spices, such as a combination of cinnamon, nutmeg, smoked paprika, cayenne, black pepper, ground fennel seed, coriander and salt 

1 teaspoon mixed spices, such as a combination of cinnamon, nutmeg, smoked paprika, cayenne, black pepper, ground fennel seed, coriander and salt

Mini ice-cream cones, for serving

Dijon Whipped Cream:

1 cup heavy cream

1 tablespoon salt

2 tablespoons whole grain Dijon mustard


  1. For the roasted pork shoulder: Preheat the oven to 425 degrees F. Rub the brown sugar and salt all over the pork and roast, 25 minutes. Turn the heat down to 275 degrees F and cover the pork with foil. Continue to roast until the pork is fork-tender, about 4 hours. Let cool, then chop 1/2 pound of the pork shoulder into 1-inch cubes. Reserve the remaining meat for another use.
  2. For the pickled dried cranberries: Combine the cranberries, rice wine vinegar, sugar and salt with 1 cup water in a small pot and bring to a simmer; simmer 10 minutes. Cool and refrigerate until ready to use.
  3. For the pate cones: Dry and season the pork liver liberally with salt.
  4. Heat a cast iron or heavy skillet over high heat until hot. Add oil to coat the bottom of the pan. When the oil is ripping hot, lay the cubes of liver and shoulder in the pan (watch out for splatter) and sear on both sides until dark golden brown, about 3 minutes per side. You may have to do this in two batches.
  5. Remove the liver and shoulder and turn the heat down to medium. Deglaze the pan by adding the bourbon and carefully scraping the stuck bits (also known as fond) off the pan with a wooden spoon to release their flavor into the liquid. Add the onions to the pan and cook until softened, about 5 minutes.
  6. Add the liver, shoulder, onion-bourbon mixture and butter to the bowl of a food processor. Process 1 minute, adding cream slowly until the pate is smooth. Add the spices and plenty of salt to taste.
  7. For a very smooth texture, push the pate through a fine-mesh strainer.
  8. For the Dijon whipped cream: Using an immersion blender or mixer, whip together the heavy cream and salt until stiff peaks form. Fold in the mustard. Add additional mustard to taste.
  9. To serve: Add scoops of pate to the mini ice cream cones. Garnish with the Dijon whipped cream and a pickled cranberry.

Cook’s Note

The pate also goes well served with crackers and jam or honey, or on a sandwich for a porky, livery bite.

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