CHA QUE/ VIETNAMESE BAKED CINNAMON PATE

CHA QUE/ VIETNAMESE BAKED CINNAMON PATE (8x8-inch)

Author: Marvellina
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Ingredients

  • 1 Tbsp corn starch
  • 2 Tbsp fish sauce
  • 1 1/2 tsp sugar
  • 1/4 tsp freshly ground black pepper
  • 2 tsp ground cinnamon
  • 1 lb boneless lean fresh ham or trimmed shoulder or other roast
  • 1 oz pork fat

Instructions

  • In a medium bowl, stir together the corn starch and fish sauce, then stir in the remaining marinade ingredients. Add enough water to make a fairly liquid paste
  • Trim the pork of fat, cut into 1/4-inch slices, and put into the marinade. Turn to coat with the marinade, then cover and refrigerate for at least 4 hours, or as long as 24 hours. Before proceeding, place the meat and fat in the freezer for 30 minutes
  • Preheat the oven to 350 F. Grease an 8-inch square baking pan. Place the fat in a food processor and process to a paste. Remove and set aside. Place the chilled meat mixture in the processor (batch by batch) and process to a fine paste. Add the fat and pulse briefly to blend the two
  • Transfer the mixture to the baking pan and press it evenly into the pan with wet hands. Smooth the top and place in the center of the oven
  • Bake until browned on top, about 40 minutes. Cool in the pan. Slice into long narrow slices or cut into cubes. Store, well wrapped, in the refrigerator for up to 3 days or in the freezer for up to a month