Recipe from French Charcuterie at Home by Gilles & Nicolas Verot
Whether black, white, green, or even red, and regardless of its origin (like Penja, from Cameroon, or Kampot, from Cambodia), using freshly ground pepper is always recommended.
PREPARATION TIME
1 hour
COOKING TIME
1 hour 30 minutes
RESTING TIME
Overnight
MAKES 6 SERVINGS
INGREDIENTS
1 ¼ pounds (650 g) whole pork belly or 14 ounces (400 g) minced pork belly
½ pound (250 g) pork or veal liver
½ yellow onion
1 garlic clove
1 ½ shallots
½ bunch tarragon
20 sprigs parsley
1 tablespoon unsalted butter
3 ½ ounces (100 g) spinach
3 ½ tablespoons milk
3 teaspoons salt
4 pinches freshly ground pepper
1 large egg
3 ½ tablespoons heavy cream
Using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly.
Chop the pork belly and liver into approximately ¼-inch (7mm) pieces. Set aside.
Finely chop the onion, garlic, shallot, tarragon, and parsley leaves. Set aside.
Roughly chop the spinach. In a medium skillet over medium heat, melt the butter, add the chopped spinach, and sauté for 3 minutes. Set aside.
In a small skillet, cook the onion and shallot with the milk over medium heat until soft.
Place the pork belly in a mixing bowl, add the salt and pepper, and mix by hand or with a mixer on low speed.
Pour the egg and cream into the bowl and blend until the mixture becomes uniform. Add the liver, milk-infused onion and shallot, and spinach, garlic, tarragon, and parsley to the bowl.
Mix vigorously by hand or with a mixer on low speed for 5 minutes. Divide the mixture into six portions, shape into balls, and place in six ramekins.
Put the ramekins in a cold oven. Set the oven to 320 °F (160 °C) and bake using the convection setting (if possible) for 1 hour 30 minutes.
Let the ramekins rest for 1 hour at room temperature, then cover and refrigerate overnight. Remove from the refrigerator 30 minutes before serving and unmold with the help of a knife.
Refrigerated leftovers will keep for 4 days.
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