Pâté des Caraïbes
4 hours (cooking) + 60 minutes • 4 servings

CARIBBEAN PATE

Enjoy our Caribbean Pâté, simmered with pork shoulder, black beer, maple syrup and our Caribbean jerk spices. Enhanced with pineapple and Jamaican rum, this dish is served with creamy mashed potatoes and microgreens for a touch of freshness. A true Caribbean delight!

Ingredients

  • 1.5 kg picnic style pork shoulder with bone
  • 2 cups of black beer
  • 1 cup maple syrup
  • 1 1/2 cup water
  • 2 tbsp. tbsp Caribbean jerk spice
  • 2 cups of fresh pineapple, cut into small cubes
  • 25 ml of olive oil
  • 2 oz Jamaican rum
  • 6 potatoes, peeled and cut into cubes
  • 2 tbsp. tablespoon of butter
  • 1/4 cup of 15% cream
  • Microgreens for serving

Preparation

  1. In a saucepan over medium high heat, combine 1 cup dark beer, 1 cup maple syrup, ½ cup water and 1 tbsp. Caribbean jerk spice. Let reduce by half, remove from heat and set aside.
  2. In a roasting pan, combine one cup of water and one cup of dark beer. Add the picnic style pork shoulder. Place in the oven at 300°F for 4 hours, brushing with the beer and maple mixture every hour. After 4 hours, the bone should come off on its own. Remove the piece, shred and add a cup of the cooking liquid to the meat and set aside.
  3. Pass the remaining cooking liquid through a sieve, bring to the boil until reduced by half and set aside.
  4. In a large pot of boiling salted water, cook the potatoes until tender (about 15 minutes). Drain the potatoes, add the butter and cream. Place in a food processor or blender arm to obtain a smooth and creamy puree. To book.
  5. In a pan over high heat, brown the pineapple cubes with the olive oil and 1 tbsp. tablespoon of Caribbean spices. Add the rum and flambé.
  6. In a Pyrex dish or in individual layer format. Add the ham, pineapple and mashed potatoes. Sprinkle with Caribbean spices and place in the broiler oven for 2 to 3 minutes. Serve with the sprouts and the cooking sauce reduction.

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