Goodell's Roasted Pork Belly With Asparagus, Morels And Peas

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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

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

1 slice bacon

1/3 cup frozen baby peas

2 teaspoons unsalted butter

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