A bunch of recipes from different places.

Happy eating!

1 (3-1/2 to 4 lb.) pork belly

1 Tbsp. kosher salt

2 tsp. freshly ground pepper

1 large sweet onion, chopped

2 celery ribs, chopped

5 garlic cloves, crushed

6 fresh thyme sprigs

1 Tbsp. extra virgin olive oil

4 to 6 peaches, peeled and cut into 6 wedges each

2 Tbsp. sherry vinegar

2 Tbsp. honey

1 tsp. chopped fresh thyme

4 cups loosely packed arugula

  1. Preheat oven to 300F. Make 1/4-inch-deep cuts in fattiest side of pork. Rub pork with kosher salt and freshly ground pepper. Arrange onion and next 3 ingredients in a large roasting pan; drizzle with oil, stirring to coat. Place pork, fattiest side up, on vegetables in pan.
  2. Bake at 300F for 3-1/2 to 4 hours, or until tender. Let stand 10 minutes. Remove pork from pan, reserving 1 Tbsp. drippings. Discard remaining drippings and vegetables. 
  3. Cook pork in a 12-inch-cast-iron skillet over medium heat 3 to 5 minutes on each side or until browned and crisp. 
  4. Stir together peaches and next 3 ingredients. Heat reserved drippings in a large skillet over medium heat. Cook peach mixture in hot drippings, stirring often, 3 to 5 minutes or until thoroughly heated. Season with additional salt and pepper to taste. Slice pork, and serve with warm peaches and arugula. 

  1. foundrecipes posted this