Ingredients

The following ingredients have 6 Servings
  • 6 crusty white rolls
  • To serve: mayonnaise, coarsely chopped spring onion, thinly sliced white onion, coriander stems with leaves, coarsely chopped birdseye chillies and soy sauce
  • 500 gm chicken livers, cleaned, trimmed of sinew
  • 500 ml (2 cups) milk
  • 2 tbsp brandy
  • 1 tbsp grapeseed oil
  • 200 gm softened butter
  • 2 tbsp pouring cream
  • 1 rolled shoulder of pork (about 1.3kg)
  • 1 tbsp grapeseed oil
  • 160 gm caster sugar
  • 150 ml rice wine vinegar
  • 3 carrots, cut into julienne
  • 1 daikon (about 400gm), trimmed, cut into julienne

Instruction

  • For chicken liver pâté, combine chicken livers and milk in a non-reactive container and refrigerate to draw out excess blood (at least 2 hours or overnight). Preheat oven to 150C. Drain livers, then transfer to a claypot or a small baking dish with a lid, spread in single layer, pour on brandy and oil, season to taste, cover and bake until chicken livers are cooked pink and no longer look raw (40-50 minutes; a little blood in the braising liquor is okay). Drain livers (discard liquid), then process with butter in a blender until smooth. Add cream, season to taste and blend until just combined and smooth. Strain through a fine sieve into a 1-litre pâté mould or container and refrigerate until set (2-3 hours; pâté will keep refrigerated for 2-3 days).
  • For roast pork, raise oven to 220C. Rub pork with oil, salt and pepper, and roast in a roasting pan until skin starts to crackle (30 minutes), then reduce heat to 160C and roast until pork is just cooked through (45-55 minutes). Set aside to cool, then refrigerate until pork is chilled (2-3 hours).
  • For pickles, bring sugar, vinegar, 100ml water and ½ tsp salt to the simmer over medium heat, stirring to dissolve sugar. Cool, then combine in a bowl with carrot and refrigerate for at least 1 hour (this can be done up to a day ahead). Just before serving add daikon, then drain.
  • Split rolls, spread mayonnaise on one half and pâté thickly on the other. Thinly slice pork and place along the centre, then top with spring onion, white onion, coriander, chilli and pickles, drizzle with soy sauce and serve.