Roasted Pork Belly With Late-Harvest Peaches And Arugula

• 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 300u0b0. 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 300u0b0 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.
5. 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.

pork belly, kosher salt, freshly ground pepper, sweet onion, celery, garlic, thyme, extra virgin olive oil, peaches, sherry vinegar, honey, thyme, arugula

Taken from www.myrecipes.com/recipe/roasted-pork-belly-peaches-arugula (may not work)