Dale Talde's Pork And Chive Bread Stuffing

• 1 pound ground pork belly
• 1 tablespoon sesame oil
• 2 tablespoon soy sauce
• 3 cloves garlic, minced
• 1 egg white
• 1 tablespoon minced ginger
• 3 tablespoon chopped chinese chives or scallions
• 4 ounce celery, minced in the kenwood cooking chef food processor*
• 2 cloves of garlic, minced in the kenwood cooking chef food processor*
• 4 ounce onion, minced in the kenwood cooking chef food processor*
• 1 tablespoon chopped sage
• 1 tablespoon chopped thyme
• 2 tablespoon softened butter
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup chicken stock
• 6 cup day-old bread, cubed

1. Chop chives and garlic by hand or in food processor and then combine with ground pork belly, oil, soy sauce, ginger, and egg white. Mix well and refrigerate, letting mixture rest for 1 hour.
2. Preheat Kenwood Cooking Chef to 285 degrees, then add pork and chive mix and cook for 8-10 minutes until fully browned (or if using conventional stove top simply stir in sauté pan over medium heat until browned). Preheat your oven to 375-degrees Fahrenheit.
3. To the pork and chive mix, add minced onion, celery, and garlic and sauté till translucent and dry. To this mixture add butter, thyme, sage, salt, and chicken stock. Pour this mixture over bread, which has been placed in an 8-inch ovenproof baking dish, and bake in a 375-degree oven till brown and crusty on top and moist in the middle.
4. *or other food processor