Chicken Liver Adobo Pâté

I don't know why but I've been into liver pâté the past few months. Growing up I never liked liver of any kind but now I'm really loving it specially in pate. And being a Filipino whose favorite food is anything edible cooked adobo-style, I prepared the pâté with chicken liver adobo; yummy on crusty pandesal. I covered the jar of pâté with rendered pork fat instead of the usual melted butter.

Chicken Liver Adobo Pâté
½ pound chicken livers
a 1-inch piece pork belly fat, sliced thin
¼ cup palm vinegar
1 tablespoon apple cider vinegar
1¼ teaspoons fine sea or coarse kosher salt
3 garlic cloves, sliced
1 small bay leaf
a pinch of freshly ground black peppers
2 tablespoons heavy cream
3 tablespoons melted lard or salted butter

• Wash chicken livers, pat dry with paper towels, and cut off stringy parts. Cut into cubes. 
• In a glass container, mix the rest of ingredients except heavy cream and melted lard. Add livers and pork fat and marinate for 30 minutes. 
• Drain and reserve marinade. 
• Melt 1 tablespoon lard or butter in a skillet and over medium-high heat, fry livers, pork fat, and garlic until golden brown. Add reserved marinade and simmer uncovered on medium-low heat until fully cooked, about 10 minutes; there should be at least 2 tablespoons of sauce remaining. Taste for seasoning and adjust if necessary. Leave to cool for a few minutes. 
• Remove bay leaf and discard. Process in a food processor until smooth. Add the heavy cream and process until texture is velvety. 
• Transfer into a glass jar with an airtight lid. Smooth top and spoon melted lard or butter on top. Refrigerate until ready to use.  

great together: crusty pandesal and adobo liver pâté