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1
Preheat the oven to 275.
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2
Heat the oil in a medium enameled cast-iron casserole.
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3
Season the pork belly with salt and pepper and cook over moderate heat until golden brown all over, about 15 minutes.
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4
Transfer the meat to a plate.
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5
Add the carrot, leek, onion and celery to the casserole and cook, stirring until lightly browned, about 5 minutes.
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6
Return the pork to the casserole.
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7
Add the demiglace, water, thyme, parsley, bay leaves and peppercorns and bring to a simmer.
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8
Cover and bake for about 4 hours, or until the meat is fork-tender and the juices are reduced to 1 cup.
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9
Transfer the pork to a plate and refrigerate until cool, about 1 hour.
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10
Strain the pan juices and skim off the fat.
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11
Boil the juices until reduced to 1/2 cup, about 10 minutes.
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12
Cover and refrigerate.
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13
Bring 1 1/2 cups of the chicken stock to a boil.
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14
Add the asparagus and cook until crisp-tender, about 3 minutes.
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15
Using a slotted spoon, transfer the asparagus to a bowl of ice water to cool; drain and pat dry.
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16
Remove the stock from the heat, add the morels and let soften for 30 minutes.
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17
Remove the morels and rinse under cold water; pat thoroughly dry.
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18
Strain the stock through a coffee filter.
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19
Heat 1 tablespoon of the olive oil in a medium saucepan.
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20
Add two-thirds of the chopped shallots and cook over moderately high heat until softened, about 2 minutes.
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21
Add the morels, reduce the heat to moderate and cook for 5 minutes, stirring frequently.
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22
Add the strained stock and simmer until nearly evaporated, about 8 minutes.
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23
Add the cream and simmer over moderately low heat until reduced by half, about 20 minutes.
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24
Season with salt and pepper and keep warm.
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25
In a small saucepan, cook the bacon in the 1 teaspoon olive oil over moderate heat until crisp and golden, about 6 minutes.
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26
Remove the bacon and reserve it for later use.
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27
Add the remaining chopped shallots to the pan and cook until translucent, about 2 minutes.
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28
Add half the peas and stir until coated with the fat.
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29
Add the remaining 1/2 cup chicken stock and cook over moderately high heat until the liquid is reduced by two-thirds, 8 to 10 minutes.
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30
Transfer the mixture to a blender, add the remaining peas and puree until very smooth.
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31
Strain the sauce through a fine sieve.
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32
Return it to the saucepan and bring just to a boil.
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33
Whisk in the butter and season with salt and pepper.
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34
Preheat the oven to 275.
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35
Heat 1 tablespoon of the olive oil in a medium ovenproof nonstick skillet.
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36
Add the pork belly, skin-side down, and cook until lightly browned, about 1 minute.
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37
Roast the pork belly in the oven for about 20 minutes, or until almost all the fat is rendered and the skin is crisp.
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38
8.
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39
Meanwhile, rewarm the pork pan juices.
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40
Heat the remaining 1 tablespoon of olive oil in a medium skillet.
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41
Add the asparagus and cook over high heat until warmed through, about 2 minutes.
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42
Season with salt and pepper.
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43
Meanwhile, rewarm the pork pan juices.
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44
Heat the remaining 1 tablespoon of olive oil in a medium skillet.
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45
Add the asparagus and cook over high heat until warmed through, about 2 minutes.
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46
Season with salt and pepper.
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47
Place a piece of pork belly in the center of 4 large warmed plates and spoon the pan juices around the meat.
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48
Spoon the creamed morels to one side and the pea sauce on the other side.
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49
Garnish with the asparagus and serve.
