1. Marinate the chopped chicken liver in [A] for about 30 minutes, then drain.
2. In a bowl, mix the ground pork with [B] until well combined. Gently fold in the marinated liver, being careful not to crush it.
3. Lightly grease a heatproof container with salad oil. Add half of the meat mixture, then layer with pistachios, and add the remaining meat mixture. Cover with aluminum foil and steam-bake in a preheated oven at 350°F for 60-70 minutes. Let cool slightly, then remove from the container. Wrap in plastic wrap and refrigerate until chilled.

Note: This pâté is delicious when freshly made, but it tastes even better the next day after chilling in the fridge.