Braised Pork Belly with Pickled Ramps and Pork Caramel

Ingredients

• Serves 6
• 3 whole star anise
• 2 cinnamon sticks
• 4 teaspoons black peppercorns
• 2 teaspoons coriander seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon whole cloves
• 1/2 cup coarse sea salt
• 2 tablespoons sugar
• 2 garlic cloves, finely chopped
• 3 pounds boneless pork belly
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 1 large onion, chopped
• 1 bouquet garni (thyme, bay leaves, rosemary, parsley stems)
• 3 bunches of ramps, white parts only
• 1 cup rice wine vinegar
• 1 cup water
• 1/2 cup sugar
• 1/4 cup honey
• 1/2 tablespoon kosher salt
• 1 tablespoon juniper berries
• 1 tablespoon coriander seed
• 1 tablespoon black peppercorns
• 1 tablespoon fennel seeds
• 2 bay leaves
• 1 teaspoon dried chili flakes
• 1/2 cup sugar
• 1/4 cup water
• 1/2 cup ramp pickling juice (see above)
• 1/2 cup pork cooking liquid (see above)
• Sea salt to taste
• Fresh chervil for garnish
• 3 bunches ramps, cleaned
• A dozen fresh morels, cleaned
• 1 clove of garlic, chopped
• 1 small shallot, chopped
• Extra virgin olive oil
• Salt and black pepper

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