Shinsato Pork Liverwurst

This Little Piggy Part III

(Continued from Part II)

I know. Liverwurst. Doesn’t sound appetizing, but trust me. It’s awesome. I used to be made fun of for bringing liverwurst sandwiches to school. Those guys didn’t know what they were missing! We used our Shinsato pig liver to make a tasty pâté’ for banh mis on the beach. 

Shinsato pork liverwurst

This spread adds an extra dimension that’s present in all the best banh mis. The butter and liver make it rich with the smoky flavor of bacon.

Homemade Char Siu

Above: The banh mi filling is a homemade char siu that was roasted over kiawe wood.

Below: The spread melts slightly on a warm toasted baguette.


With pickled daikon and carrot, cucumber, Chinese parsley, mayo, and serrano peppers, the result is a combination of all kinds of flavor and texture. Chewy and toasty bread, sweet and smoky char siu, rich buttery pâté’, crunchy pickles, and spicy chilies.


This sandwich will make you some lunch buddies real fast. See what we did with the rest of the pig at the Waialua Pig Roast!


Shinsato Pork Liverwurst
Print Recipe
Shinsato Pork Liverwurst
Print Recipe
  1. Preheat oven to 300 degrees. Start with fresh, clean pork liver.
  2. Cut into pieces and cover with cream or milk. Place in fridge
  3. Dice shallots and mince garlic. Melt unsalted butter on medium heat and sauté until translucent
  4. Cut and add bacon. Cook until fat is rendered but not browned. Season with thyme and nutmeg
  5. Finish with brandy. Taste and adjust if needed. The bacon had enough salt and didn't require anything extra
  6. Drain the milk and pat liver dry. Add to bacon mixture in a food processor or blender. Blend until fairly smooth
  7. Line a small loaf pan with parchment paper and place in a water bath.
  8. Poach in the oven for 45 min. When done, the outside is browned and still pink on the inside.
  9. Let set overnight in the fridge. Spread on toasted baguette and enjoy!
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