Crispy Pork Belly with Marinated Peaches


Can you feel her? Do you hear her whispering in your ear, saying “I’m almost there?” That’s Spring! And she’s bringing peach season with her! My absolute favorite fruit to use in so many different savory dishes. Let’s give Spring a warm welcome and kick off peach season with this beauty... Marinated Peaches with Crispy Porkbelly, finished with a lil salty Buffalo mozzarella and bright basil.

1 ½ lb pork belly
2 peaches
¼ C basil, ribboned
½ C Buffalo mozzarella 
1 whole lemon, juiced
1 Tbl honey
½ C grapeseed oil (or other neutral flavored oil)
½ Tbl red pepper flakes
S+P r

Preheat oven to 425 F. Drizzle pork belly generously with oil, salt and pepper and place on a foil-lined baking sheet. Bake for 35 minutes then reduce heat to 325 and bake for 20 more minutes
Meanwhile, add lemon juice, honey, oil, red pepper and salt and pepper (to taste) to a bowl and stir. Slice peaches and add to the marinade. Toss to coat
Once the pork belly timer is up, pop the broiler on high and broil for one minute. This will give you that crispy skin you crave.

Slice pork and plate over marinated peaches, top with Buffalo mozzarella, basil and a hit of S+P