Blue Cheese Terrine

• 1 pound (500 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). Cube the pork belly into approximately ½-inch (1½ cm) pieces (see Workshop).

Cut the pork shoulder into roughly ½-inch (1½-cm) cubes and the blue cheese into ¼-inch (7- mm) dice.