Filipino Style Liver Spread

Filipino Style Liver Spread

Pâtés are not exclusive to the French or Belgian cuisine as we also have them in the Philippines in form of Reno a very popular liver spread brand. Reno is a beef liver spread can be considered a type of pate but it is nowhere near its European counterparts is it has a hot and spicy taste and its texture is a bit gritty, it is commonly enjoyed with a bread called pandesal but also used as the secret ingredient of Kaldereta. In Philippines you can buy these everywhere from bakeries, convenience stores and supermarket but in New Zealand it’s hard to find even Asian shops don’t carry them, I heard stories from fellow Filipinos that this spread did not pass food and safety regulations hence it is not imported.

Now what if you live here or any other countries that don’t have it and you are craving for some? well you are lucky as I tried recreating them from home after asking Facebook fans to list down the ingredients in the can and whether they know someone who knows the recipe. I also searched Google but no luck on how it’s exactly made but I used some method of how liver pate is being made. So here you go, this is the first time I made it so bear with the ingredients as I played around with it to get the exact flavour and texture and all of it listed here are approximate values. All I can say that it tasted nearly the same with the Reno liver spread I used to love 10 years ago, I am not sure if it changed during the last 10 years, anyways anyone who try this recipe please let me know how did it turn up.


250g liver, cubed
100g bacon, chopped
1 cup + 3 tbsp fresh milk, full fat
50g butter
1 small shallot, minced
1 clove garlic, minced
1 bird’s eye chilli
sea salt
freshly ground black pepper


1. In a bowl combine liver and milk. Cover and refrigerate for at least a day. When ready for cooking drain liver and pat them dry.
2. In a pan add a small amount of oil then fry chopped bacon until crispy. Remove bacon then set aside.
3. Using the same pan and oil from the bacon, fry liver. Cook well and brown on all sides.
4. Remove liver from pan then put the garlic and shallots. Cook for 2 minutes in low heat.
5. Turn heat off then add butter liver and leave until it cools down.
6. Pour everything in the pan in a food processor together with the bacon and all of the rendered oil, melted butter and toasted bits off the bottom of the pan. Add chilli, salt and lots of freshly ground black pepper I added around 1 tablespoons.
7. Process until it becomes a paste but still gritty, add a tablespoon of milk at a time until desired consistency is achieved (you might not need all or you might need more).

Filipino Style Liver Spread Wide

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19 thoughts on “Filipino Style Liver Spread

  1. Looks like your version of liver pate, unlike the Reno brand, is not sweet which is a good thing. I don’t remember Reno liver spread being sweet or maybe my memory is not that good anymore. After away for over 20 years or more I tasted Reno again to my disappointment. I hate food that’s sweet unless they are meant to be desserts. So I also hate sweet spaghetti, sweet dinuguan, sweet bopis, sweet and sour anything, or sweet sizzling sisig. Every one in our family is like me — we hate sweet food unless they are desserts or drinks. It seems like the Filipino palate has developed a saccharine taste for dishes that are not originally meant to be sweet. Is it any wonder our country has one of the most number of diabetics?
    I hope you visit my blog too and leave a comment or two:

    Nice photos, by the way, not to mention this particular blog entry. Keep it up!

  2. Mmm, never tried it but I do enjoy a good spread, be it liver, foie gras or terrine. I think the Vietnamese Banh mi with chilli and liver is a hit, so no doubt this will be very tasty too…

  3. I think I’d prefer this over a regular French liver paté. They can be so… I don’t know… “flat”. A bit of chilli to liven things up? Now we’re talking!

  4. Huge pate’ / liver spread lover here! This liver spread looks delicious! Thanks so much for your research and patience in developing this recipe. I love it and hope to make it soon!

  5. I love pate but I have to admit once I made it and had to push the mixture through a sieve to remove the “graininess” and that was a bit …well, offputting. I think I like your method better !

  6. Thanks for this! I don’t really like the taste of pate here as they are so…flat. And every brand tastes the same. :D Might try one time.

    We do have Reno here in New Zealand but they are so darn expensive—3.20 NZD for the little can (back there I could buy the big can for the equivalent of a dollar).

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