Pork belly, scallops, and reimdeer lichen, with an elderberry gastrique recipe

Ingredients

• 250 grams salt
• 100 grams sugar
• 10 grams mustard seed
• 20 grams Frantoia extra-virgin olive oil
• 1 medium red onion
• 1 medium carrot
• 1 celery stalk
• 1 (5-pound) pork belly
• 8–10 cups rendered fatback or lard (enough to cover the belly fully in a roasting pan)

• 40 scallops

• 50 grams water
• 250 grams sugar
• 100 grams white wine vinegar
• 200 grams St. Germain liqueur

For Pork Belly
1. Process all ingredients, other than the belly and lard, in a food processor. Rub belly in cure and wrap tightly in plastic wrap. Refrigerate for 4 days. Cut the belly in half perpendicularly, wash well in cold water, and pat dry. Tie belly in cheesecloth; then submerge in warm, rendered fat inside a roasting pan. Cook in a 275°F oven for 4 to 5 hours. Remove pan from oven and save 2 cups of the pork fat for assembly later. Remove cheesecloth carefully from fat while still warm. Press overnight between two half-sheet pans underneath four boxes of Diamond Crystal Kosher Salt. Cut into 2" × 2" cubes.
For Scallops
2. Shuck. Put scallops in a 1.5 percent salt brine for 45 minutes. Remove, pat dry, and refrigerate for 4 hours, uncovered.
For Elderberry Gastrique
3. Bring water and sugar up to a clear caramel in a sauté pan over medium heat, about 5–10 minutes. Remove from heat and add vinegar and St. Germain. Cook over medium heat until it coats the back of a spoon. Add St. Germain to taste at the end for flavor and viscosity adjustments.
For Reindeer Lichen
4. Soak lichen in cold water and agitate vigorously. Remove when all debris is picked out of the crevices. Lay between a lot of paper towels and apply pressure to remove all water. Heat butter until melted and drizzle over lichen. Massage butter all over lichen. Season with salt and bake in a 325°F oven for 15 to 25 minutes or until crispy.
To Complete
5. Sear Scallops over medium heat in a sauté pan. Baste Scallops in butter, cooking mostly on one side. Sear Pork over medium-high heat in a separate pan. Baste Pork in its own fat that was saved from the baking process while cooking. Plate Elderberry Gastrique on bottom of plate. Arrange Scallops, Pork, and Reindeer Lichen how you like. Garnish with crushed chamomile flowers on top.