Vietnamese Pork Liver Pâté for Bánh Mì

Add the sliced pork belly and 4 oz water to a large pan or wok. Cook over medium-high heat, stirring often, until the water evaporates and some pork fat renders out. Cook the pork until it is about halfway to two-thirds done, then transfer it to a plate.

Add 8 oz butter to the rendered pork fat in the pan. Stir in the garlic, shallots, onion, and drained pork liver. Cook for about 3 minutes, stirring constantly, until the liver begins to firm up on the outside.

Return the pork belly to the pan. Season with chicken bouillon, sugar, fish sauce, black pepper, and MSG. Continue stir-frying until the pork and liver are mostly cooked through but still moist.

Transfer the stir-fried mixture to a blender, including the aromatics and about 1 cup of the pan juices. Avoid adding all the liquid at once, or the pâté may become too loose.

Add the softened, lightly squeezed bread and 4 oz butter to the blender. Blend on medium-high speed for about 1 minute, stopping to scrape down the sides as needed.

Add the remaining bouillon, sugar, and fish sauce. Blend again until the pâté is as smooth or slightly coarse as you prefer. Add a small splash of reserved pan liquid only if the mixture is too thick to blend.

Butter a baking dish or loaf pan. Spread the blended pâté mixture evenly into the dish, top with thin slices of the remaining butter, cover with foil, and poke a few small steam holes in the foil.

Set the dish in the oven with a tray of hot water on the lower rack to create gentle steam. Bake at 400°F for 1 1/2 to 2 hours, depending on the depth of the dish, until the pâté is fully set and cooked through.

Let the pâté cool, then chill until firm for the cleanest slices and best texture. Serve with bánh mì, baguette, crackers, or sticky rice.