Le Pâté de Foie de Porc

• 1 pig’s liver, approx. 750 g (1½ lb)
• equal weight of fresh belly of pork

Remove any skin from the liver, chop it until it has the texture of a purée and put it into a mixing bowl. Finely chop the belly of pork, keeping any rind in a piece for lining the terrine, and add this to the liver in the bowl with the garlic and shallots, a good pinch of quatre-épices and plenty of seasoning. Add the brandy and wine and mix well.

Line your terrine with the pork