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1
["combine the sugar and salt in 1 cup of water until dissolved.", "Pour the mixture and thyme in a covered container large enough to hold the brine and pork).", "Score the skin as deep as the first layer of fat, about 1-inch apart.
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2
Place the pork belly, skin side up in the container and cover.", "Let brine for at least 6 hours and up to 24 hours.", "Remove the pork belly and rinse off the brine.", "place the meat, skin side up in a covered pot and add the stock.
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3
cook at 300 degrees for 3 hours.", "After 3 hours, turn up the heat to 450 degrees for 30 minutes,", "Let the pork belly cool and freeze for about 20 minutes.
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4
When you want to make the salad, take the pork belly out of the freezer, slice into 1-inch cubes.", "warm the pieces you'll be using in the oven at 300 degrees for 10 minutes.", "Drizzle oil, salt and pepper on asparagus. Grill the asparagus for approximately 5 minutes. Let cool and slice into 1-inch pieces.", "in a saucepan, add a little oil and stir fry the morels until the juice releases.", "To make the vinaigrette, combine the shallots, lemon juice, thyme, salt and pepper to taste with the oil and combine.", "To plate, split arugula, asparagus, morels in two plates. Add the pork belly (probably only want 2-3 pieces).
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5
Drizzle the lemon vinaigrette over the greens and top with pecorino cheese shavings (optional)"]
