Ingredients
- 300g cooked pork belly
- ½tbs Dijon mustard
- ½tbs wholegrain mustard
- 1 large shallot, finely chopped
- 1tbs red wine vinegar
- 1tsp honey
- A little flat parsley
- Salt and black pepper
- Cornichons and a baguette to serve
1. Cut the pork belly into chunks and warm slightly for one minute in a microwave, or low oven.
2. Put the meat in a food processor along with the two types of mustard, shallot, vinegar, honey, parsley and salt and pepper. It’s important to have a decent amount of fat on the pork, so don’t be tempted to trim it off.
3. Pulse the processor three or four times, but no more. It’s important to have some texture in the mixture.
4. Taste for balance and seasoning, then put into a jar in the fridge. Eat within a couple of days with some cornichons and a good baguette.
