Pork-Pistachio Pate

• 1 1/2 pounds ground pork
• 2 ounces fatback, cut into 1/2-inch pieces
• 1/4 pound yellow onions, peeled and cut into quarters
• 3 medium cloves garlic, smashed, peeled, and sliced
• 2 tablespoons brandy
• 2 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ground fennel seeds
• 3/4 teaspoon freshly ground black pepper
• Kosher salt
• 2 ounces shelled pistachio nuts

1. Place all the ingredients except the salt and pistachio nuts in a food processor and process until smooth.
2. Add salt to taste.
3. Scrape the mixture into a bowl and stir in the pistachio nuts.
4. Coat a 9-x-S-x-3-inch glass or ceramic loaf pan with nonstick vegetable spray.
5. Scrape the mixture into the pan.
6. Smooth out the surface with a spatula.
7. Cover tightly with plastic wrap.
8. Cook in a microwave oven at full power for 8 1/2 minutes.
9. Prick the plastic to release steam.
10. Remove from the oven and uncover.
11. When cool, weight the pate with a foil-wrapped brick (see Notes).
12. Refrigerate overnight.
13. Unmold.
14. Trim the ends and cut into 1/3-inch slices.
15. Cut each slice into thirds.

ground pork, fatback, yellow onions, cloves garlic, brandy, thyme, oregano, ground fennel seeds, freshly ground black pepper, kosher salt, nuts

Taken from www.cookstr.com/recipes/pork-pistachio-pacircteacute (may not work)