- Boil the pork belly and feet with the aromatics, until tender and then shred the pork belly and feet with bare hands.
- Cut the pork fat into medium dice.
- In medium pot, on medium high heat, add in small amount of stock, pork fat and the bacon. Let it cook until the oil emerges, then add in the olive oil. Strain the oil. Reserve.
- Rough chop fresh thyme.
- In a milk pot, on medium high heat, mix the stock and the salt, until salt is dissolved.
- In a mixing bowl, mix the shredded pork, thyme, parsley, dijon mustard and pepper. Mix in the mixer with paddle attachment. Add in the stock with salt. Adjust the taste. Add in the olive oil.
- Transfer to 2 cazuela. Add in the reserved oil. Chill.
- Garnish with parsley. Serve with grilled baguette.
The Insured Traveler 
Leave a comment