Ingredients:

  • 1 lb Pork Liver, trimmed and cleaned
  • 1 lb Ground Pork Shoulder (80/20 mix preferred)
  • 1 large White Onion, roughly chopped
  • 4 large Garlic cloves, peeled
  • 1 cup Cooked White Rice (cooled)
  • 1 cup Chicken or Pork Stock (low sodium)
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Kosher Salt
  • 1 Tbsp Freshly Ground Black Pepper
  • 2 tsp Dried Ground Sage
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 1/2 tsp Red Pepper Flakes (optional)

Instructions:

  1. Sauté Aromatics: Melt butter in the stockpot over medium heat. Add the chopped onions and garlic and sauté until softened and translucent (about 5-7 minutes). Do not brown them.
  2. Add Liquid & Herbs: Pour in the stock. Add the salt, pepper, sage, thyme, red pepper flakes, and bay leaves. Bring the mixture to a gentle simmer.
  3. Poach the Liver: Add the trimmed pork liver to the simmering stock mixture. Cook gently for about 10–12 minutes, or until the liver turns grey/brown throughout. Do not overcook.
  4. Add Pork: Introduce the ground pork shoulder to the pot, breaking it up slightly. Continue to simmer gently for an additional 15 minutes, or until the pork is fully cooked through.
  5. Strain and Reserve: Carefully strain the entire mixture (meats, onions, rice) using a fine-mesh sieve set over a large bowl. Reserve 1/2 cup (120 ml) of the cooking liquid. Discard the bay leaves.
  6. Combine Ingredients: Transfer the cooked meats, onions, and the cooled white rice into the bowl of a high-powered food processor.
  7. Blend and Adjust Consistency: Pulse the mixture until it is finely minced and uniformly blended. Slowly drizzle the reserved cooking liquid back into the processor while blending until the mixture is smooth and spreadable, like a thick batter. Taste and adjust the seasoning.
  8. Bake Prep: Grease and lightly flour a standard 9x5 inch loaf pan. Scrape the liver mixture into the prepared pan, smoothing the top. Cover the pan tightly with foil.
  9. Bake: Place the covered loaf pan into an oven preheated to 350°F (175°C). Bake for 30–35 minutes, or until the internal temperature reaches 165°F (74°C). Remove and cool completely on a wire rack.
  10. Chill Firmly: Once cooled to room temperature, wrap the loaf pan tightly and refrigerate for at least 4 hours, or preferably overnight. Chilling is mandatory for proper slicing.
  11. Slice and Fry: Once firm, turn the Liver Pudding out, slice it into 1/2-inch thick portions, and pan-fry in butter or bacon fat until crispy and golden brown on both sides. Serve hot.