Roasted Pork Belly with Late-Harvest Peaches and Arugula

Ingredients

  • 1 (3 1/2- to 4- pound) pork belly
  • 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

Preparation

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