越南肉醬（配越南法包）

Prepare the pork liver: trim away any white, elastic connective tissue. Cut the liver into smaller, cube-sized pieces. Wash these pieces well with salt and white vinegar, then rinse them well and let them strain.

Soak the made liver in dairy milk for a minimum of 30 minutes. After soaking, rinse the liver with water and pat it dry using paper towels.

Separately, soak the bolillo bread in milk for at least 10 minutes.

In a wok or large pan, combine the chopped pork belly slices with 4 ounces of water. Stir-fry this mixture until all the water has evaporated and the pork fat begins to render. Continue cooking the pork until it is about 60% done, then remove it from the pan.

Add 8 ounces (2 sticks) of unsalted butter to the rendered pork fat remaining in the pan. Add the chopped garlic, shallots, white onion, and the made pork liver. Stir-fry these ingredients for 3 minutes.

Return the partially cooked pork belly to the pan. Season the mixture with 2 teaspoons chicken bouillon, 1 tablespoon sugar, 1.5 tablespoons fish sauce, 2 tablespoons ground black pepper, and 1/2 teaspoon MSG. Continue to stir-fry until the mixture is about 90% cooked.

Transfer the stir-fried mixture from the pan into a blender. Be sure to include the peppers and about 1 cup of the liquid sauce that has accumulated during cooking. It's important not to add all of the liquid, as this could result in a pâté that is too mushy.

Add the stir-fried mixture and its juice to the blender, along with the bread (which should be semi-squeezed after soaking in milk) and 4 ounces (1 stick) of unsalted butter. Blend on medium-high speed for 1 minute.

After 1 minute, stop the blender. Add the remaining seasonings: 1 teaspoon chicken bouillon, 1 tablespoon ground black pepper, 1 teaspoon sugar, and 1 teaspoon fish sauce. Continue blending until the pâté reaches your desired consistency.

Grease a pan or baking tray with butter. Pour the blended pâté mixture into the made tray, spreading it evenly. Place a few slices of 4 ounces of unsalted butter on top of the pâté. Cover the tray with aluminum foil and poke a couple of holes in the top.

Bake in a preheated oven at 400°F (200°C) for 1.5 to 2 hours. Place a tray of water on the bottom rack of the oven during baking; the exact baking time will depend on the thickness of your pâté tray.

Once baked, serve and enjoy your pâté! It pairs well with bánh mì, baguette, crackers, sticky rice, or other accompaniments.