Ingredients
ROASTED PORK BELLY
- 2 tablespoons extra-virgin olive oil
- 1 pound meaty fresh pork belly with skin, cut into 4 pieces
- Salt and freshly ground pepper
- 1 large carrot, cut into 1/2-inch dice
- 1 leek, white and tender green parts, thinly sliced
- 1 small onion, thinly sliced
- 1 celery rib, thinly sliced
- 2 cups veal demiglace
- 2 cups water
- 4 thyme sprigs
- 3 flat-leaf parsley sprigs
- 2 bay leaves
- 1/4 teaspoon whole black peppercorns
VEGETABLE GARNISHES
- 2 cups chicken stock or canned low-sodium broth
- 1 pound asparagus, trimmed to 4-inch tips
- 12 medium dried morels (1 1/2 ounces)
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 3 large shallots, finely chopped
- 1 cup heavy cream
- Salt and freshly ground pepper
- 1 slice bacon
- 1/3 cup frozen baby peas
- 2 teaspoons unsalted butter
Description
Food & Wine
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