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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