Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2 – 2.2 lbs
Pork Brain Pâté with lemon and parsley EASY Recipe
Today we’re making pork brain pâté with lemon and parsley, a dish that is delicious and appreciated even by those who don’t eat animal organs.
It can be served as a warm snack, alongside other dishes or as a main course.
Pork Brain Pâté Ingredients
Advertisement – Article continues below
Advertisement – Article continues below
Step-by-step Pork Brain Pâté directions:
1. To start, put a large pot with 2 liters of water to boil, 1 spoon of salt, peppercorns, vinegar.
2. When it boils, gradually add the pieces of brain so that the water does not stop boiling. From the moment you added the last piece, boil for 5-6 minutes on medium heat.
3. Remove the pieces of brain on a tray, cover with a freshness foil and let them cool completely.
Advertisement – Article continues below
4. When the brain has cooled down, take it out of the tray without the peppercorns and bay leaves, and put it in a bowl together with the olive oil, the juice of half a lemon and mix with the help of a blender until you get a fine and creamy paste.
5. Finely chop the onion and parsley, add in the bowl, and check the taste, if you need more salt, fine ground pepper or lemon juice.
6. I like it with toast, and extra onion and parsley. Bon appetit!
Advertisement – Article continues below
Pork Brain Pâté with lemon and parsley
Although it contains a lot of cholesterol, it has healthy fats beneficial for the nervous system, and we should not completely exclude it from our diet.
Being a very good source of iron, but also of vitamins B6 and B12, the latter being found in few foods, and it is also important in the prevention of anemia and nervous diseases, but it also has vitamins such as C and E.