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["Heat a medium heavy saucepan over medium heat. Add ham and saute until golden brown, adding vegetable oil as needed if the ham scraps are lean. Add shallots and cook, stirring often, until they begin to soften, about 3 minutes. Stir in coffee, scraping up any browned bits.", "Add stock, sorghum syrup, and vinegar; bring to a simmer and cook until sauce coats the back of a spoon, about 20 minutes. Strain into a small bowl. DO AHEAD:", "Melt 3 tablespoons butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened, about 8 minutes. Add garlic and cook until fragrant, about 2 minutes. Add broth, peas, and 3 bay leaves. Bring to a boil; reduce heat to medium-low and cook, skimming the surface occasionally, until peas are tender, about 1 1/4 hours. Discard bay leaves.", "Strain peas, reserving broth. Transfer 2 cups strained peas to a medium bowl; mash into a paste. Return whole and mashed peas to pot, along with some of the broth to thin mixture. Season with salt. DO AHEAD:", "Melt remaining 4 tablespoons butter in small pan over medium heat. Simmer until browned bits form on bottom of pan, 5-6 minutes. Stir in coriander, fennel, lemon peel, cayenne, and remaining 2 bay leaves; cook, stirring, for 1 minute. Remove pan from heat. DO AHEAD:", "Combine first 4 ingredients in a small bowl. Season pork with spice mixture; let stand for 1 hour.", "Preheat oven to 350u00b0F. Heat oil in a large cast-iron skillet over high heat. Sear pork on all sides until deep golden brown, about 8 minutes total. Transfer skillet to oven. Roast pork, occasionally brushing with glaze, until an instant-read thermometer inserted into meat registers 140u00b0F, about 15 minutes. Transfer meat to a carving board. Let rest, uncovered, for 10 minutes.", "Reheat peas and spice butter. Cut pork into 1/4""-1/2""-thick slices. Transfer to plates and spoon pickle puree over. Serve with peas drizzled with spoonfuls of spice butter."]
