Roasted Pork Belly with Late-Harvest Peaches and Arugula
Photo: Squire Fox
Yield: Makes 8 servings
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Total: 4 Hours, 10 Minutes
- 1 (3 1/2- to 4-lb.) pork belly (see "Pantry Key," below)
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground pepper
- 1 large sweet onion, chopped
- 2 celery ribs, chopped
- 5 garlic cloves, crushed
- 6 fresh thyme sprigs
- 1 tablespoon extra virgin olive oil
- 4 to 6 peaches, peeled and cut into 6 wedges each
- 2 tablespoons sherry vinegar
- 2 tablespoons honey
- 1 teaspoon chopped fresh thyme
- 4 cups loosely packed arugula
- 1. Preheat oven to 300º. 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 300º 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 1 Tbsp. 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.
- Pantry Key. Pork Belly: This new chef fave has nothing to do with the digestive tract-it's uncured bacon. Order it from your butcher or cawcawcreek.com.
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