Petits Pois de LOustau de Baumaniere

• 1 1/2 teaspoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 ounces sliced uncured pork belly or bacon, cut into 1/4-inch dice
• 3 scallions, white and light green portions only (reserve remainder for another use), thinly sliced crosswise
• 8 ounces fresh green shelled peas, peeling optional (see Note)
• 2 to 3 tablespoons veal or chicken stock
• Salt and freshly ground black pepper
• 2 romaine lettuce leaves, sliced crosswise into 1/2-inch ribbons

1. In a medium skillet over medium heat, combine olive oil and butter.
2. When butter is melted, add pork belly or bacon and saute until browned and beginning to crisp, about 2 minutes.
3. Add scallions and peas, and stir for 1 minute.
4. Add stock, and season to taste with salt and pepper.
5. Cover, reduce heat to low and cook just until peas are well heated and barely tender, 1 to 3 minutes depending on the freshness and size of the peas.
6. Add lettuce, stir to combine and remove from heat.
7. Serve immediately.

extra virgin olive oil, unsalted butter, uncured pork belly, scallions, peas, veal, salt, ribbons

Taken from cooking.nytimes.com/recipes/12407 (may not work)