Caillettes

• 1¼ pounds (650 g) whole pork belly or 14 ounces (400

Using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly (see Workshop).

Chop the pork belly and liver into approximately ¼-inch (7mm) pieces (see Workshop). Set aside.

Finely chop the onion, garlic, shallot, tarragon, and parsley leaves. Set aside.</