The humble pork rissole, even tastier
Remove skin from the pork belly, make sure there is no bone left, then coarsely mince. Add to pork mince.
Peel, and finely chop the shallot and garlic. Sweat on low-medium heat for 5 minutes and a little olive oil, do not color.
Chop the tarragon and sage, grate the cheese. Add them to the mince, along with the shallot/garlic and the crumbs. Add salt and pepper to taste (yes, I do taste even my pork mince raw to make sure the seasoning is right...). Mix well till all is well combined.
Form patties, then cook in a hot fry pan on medium/high heat, 5/7 minutes on each side (it will depends on the thickness of your patties, temperature of your rissoles, of the pan,...)
Once cooked, I like to let them rest for 5/10 minutes, while I do a quick sauce (sweat chopped shallot in same frypan, deglaze with 1/2 glass of dry white wine, reduce to almost dry, then add good chicken/beef stock, reduce by half, and then finish with some seeded mustard and a good nob of butter to thicken it)...