Slice the liver into thin pieces about 0.2 inches thick, soak in whole milk for about 15-20 minutes. Drain in a colander, rinse with cold water, and let dry. Puree.

Boil the pork skin until tender, as it helps bind the mixture, so it needs to be pureed. Boil until slightly soft to make pureeing easier.

Peel and finely chop the onions and garlic, sauté in a large pan until golden brown to create a fragrant aroma.

Mix the pureed liver, ground pork, and boiled pork skin cut into small pieces. Add the mixture to the pan with onions and garlic (step 3), cook until done, season with fish sauce, pepper, and five-spice powder (about 1/2 teaspoon) to taste. If you prefer a smoother pâté, puree again. Mix in the bread crumbs soaked in milk.

Place the pork fat slices at the bottom of the mold, sprinkle salt and pepper on both sides of the fat for a balanced flavor. Pour the pâté mixture on top. Make sure to leave about 0.4 inches from the top of the mold to allow for expansion during cooking.

Cook the pâté: You can steam it (place the mold in a pot, fill with water up to 1/3 of the mold) or use a steamer. Time: 120-150 minutes depending on the mold. This recipe can make one loaf mold 8.7 inches long, 3.1 inches wide, and 3.9 inches high.

Storage: Let the pâté cool completely before sealing and storing in the refrigerator for 3-5 days. If needed, after cooling, you can divide the pâté into portions, wrap in foil, and freeze. Thaw overnight in the refrigerator when needed for the next morning.