Roasted Chestnut Soup with Wild Mushrooms and Crispy Pork Belly | Williams Sonoma

Ingredients

• 1/2 meaty pork belly, up to 5 lb., fat trimmed to 1/4 inch on skin side
• 3 garlic cloves, minced
• 2 tsp. pink salt
• 1/4 cup plus 1 Tbs. kosher salt
• 1 Tbs. plus 2 tsp. firmly packed light brown sugar
• 5 Tbs. plus 1 tsp. coarsely ground peppercorns
• 1 piece long pepper
• 1 Tbs. plus 1 tsp. juniper berries
• 5 bay leaves
• 3 1/2 tsp. freshly grated nutmeg
• 6 fresh thyme sprigs
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• 1/2 cup diced pancetta (1/4-inch dice)
• 1/2 yellow onion, cut into 1/4-inch dice
• 2 celery stalks, cut into 1/4-inch dice
• 2 carrots, peeled and cut into 1/4-inch dice
• 2 cups blanched and roasted chestnuts, plus chopped chestnuts for garnish
• 4 cups chicken stock
• 1 bouquet garni tied with twine
• Kosher salt and freshly ground pepper, to taste
• 2 Tbs. unsalted butter
• 1/2 large shallot, finely chopped
• 4 oz. wild mushrooms, such as chanterelle, black trumpet or porcini, roughly chopped if large
• 1/2 tsp. fresh thyme leaves
• Celery leaves for garnish