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Pork Belly With Bunashimeiji Mushrooms And Fennel Salad

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2 lb slab of pork belly, skin on and bone-in

1 tablespoon kosher salt, divided

2 teaspoons superfine sugar

4 sprigs thyme

1 lb bunashimeiji and oyster mushrooms, washed well

3 tablespoons butter

1/4 cup grappa or dry sherry

1/2 cup white wine

juice of 1/2 lemon

several sprigs thyme, leaves only

chives, minced

salt (black truffle salt is great) and pepper

Fennel bulb, shaved with mandoline or benriner (Japanese ceramic mandoline)

juice of one lemon, strained

pinch fennel pollen, or crushed fennel seeds

salt and pepper

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