Preheat your oven to 300°F (150°C). Season the beef belly with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef belly on all sides until browned, about 4-5 minutes per side.

Add Aromatics

Add chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.

Braising Liquid

Pour in the beef stock, add bay leaves and thyme. Bring the mixture to a simmer, then cover and transfer to the oven. Braise for 3 hours or until the beef is tender.

Prepare Pea Puree

In a small pot, cook peas in boiling salted water for about 3-4 minutes until tender. Drain and transfer to a blender. Add butter and blend until smooth. Season with salt and pepper to taste.

Cook Morel Mushrooms

Rehydrate dried morel mushrooms in warm water for about 30 minutes. Drain and sauté in a skillet over medium heat until tender, about 5 minutes.

Make Hot Honey Shallot Sauce

In a separate skillet, sauté shallots in a little olive oil until caramelized. Add honey and red pepper flakes, stirring to combine. Cook for 2-3 minutes until heated through.

Prepare Asparagus Twists

Blanch asparagus in boiling water for 2 minutes, then immediately place in ice water. After cooling, twist asparagus into decorative shapes and set aside.

Serve

Slice the braised beef belly and arrange on a plate. Serve with pea puree, sautéed morel mushrooms, and drizzle with hot honey shallot sauce. Garnish with asparagus twists.