Half of the braised pork belly, shredded

11⁄2 cups old ciabatta bread, crusts removed, torn into small pieces
1⁄2 cup milk
1⁄4 cup finely diced onion
1⁄4 cup finely diced carrots
3⁄4 cup chanterelle mushrooms, roughly chopped
1⁄4 cup red wine
1 tablespoon fresh thyme
1 tablespoon chopped fresh oregano
Kosher salt and pepper

Soak bread pieces in the milk and set aside. In a large sauté pan, start to sweat the belly, onions, carrots and mushrooms. A lot of fat will render off the belly — that’s OK. Continue to cook over medium heat until the vegetables begin to caramelize and start to stick to the bottom of the pan.

Reserving the fat, pour everything into a fine colander. Pour the wine into the still-hot sauté pan to deglaze all the bits and scrape with a wooden spoon. Combine the soaked bread, cooked vegetables and pork belly, deglazed pan juices, thyme and oregano. Stir to combine and season well with kosher salt and pepper. Allow to cool completely in the refrigerator.