Cinnamon Pate (cha Que)

INGREDIENTS

INSTRUCTIONS

This recipe is very tasty with an interesting texture.  Unless you're
a fan of hard work, use a food processor.  The pate was originally
pounded to the proper consistency in a mortar and pestle...  It can  be
used all sorts of ways++made into balls for soup, sliced after  cooking
and added to lettuce or rice paper rolls, served with shrimp  chips for
munchies++whatever inspires you.  The cinnamon flavor is  discernible
but not overpowering. I've actually made this recipe and  found it to
be a keeper.  Be sure pork is trimmed of all fat.  Slice the meat 1/4
inch thick,  then cut into 1 inch squares.  Make a marinade by
combining all the  remaining ingredients, except for the pork fat and
cinnamon, in a  large bowl. Add the pork slices to the marinade and mix
well with  your hands, then cover the bowl with wrap or foil.
Refrigerate for 5  hours, and after that period of time has elapsed,
transfer the bowl  to the freezer for 10 minutes.  Remove the pork from
the freezer, add the cinnamon, and reduce to a  paste in a food
processor only.  Boil the pork fat for 10 minutes and dice into small
pieces, the size  of whole peppercorns.  Add the diced pork fat to the
ground pork  mixture.  Coat an 8-inch-square baking pan with oil.  Put
the meat paste into  the pan and press down firmly with your hands,
making sure the  surface is smooth. The meat will come halfway up the
side of the pan.  Preheat the oven to 350F and bake the pate for 40
minutes or until the  surface looks brown.  Remove from the oven and
allow to cool.  Then  slice and serve as an appetizer or with French
bread for lunch or  dinner, or use in any recipe where it is required.
It can be eaten  hot or cold.  This will keep fresh in the refrigerator
for a week, or it can be  stored for a longer period in the freezer.
To reheat, wrap in foil  and place in a 300F oven for 15 minutes.  From
"The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barron's, 1979.  Posted by Stephen Ceideburg August 28 1990.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 473
Calories From Fat: 360
Total Fat: 39.9g
Cholesterol: 96.2mg
Sodium: 1910.4mg
Potassium: 391.1mg
Carbohydrates: 7.2g
Fiber: <1g
Sugar: 2.1g
Protein: 21g