Herb Sausages and Meatballs

• 1¼ pounds (650 g) whole pork belly or 1 pound (500

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 pork shoulder into approximately ¼-inch (7 mm) pieces (see Workshop).

Peel the garlic, crush it with the palm of your hand or the blade of a knife, then mince fin