Mustard 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).

Place the pork belly in a mixing bowl, add the salt and pepper, and mix by hand (see