Le Hachis

• 60 g (2 oz) salt belly of pork
• 2 cloves garlic, peeled

Le hiachis is also added to the soup half-way through the cooking. Chop the pork finely. If you use a crescent shaped chopper – un hachoir – heat it first over a flame as this makes it easier to chop finely.

Melt the fat in a heavy frying pan and fry the pork for 10 minutes or so quite gently to extract the fat. Then add the chopped garlic and parsley or onion, raise the h