Crispy Pork Belly With Pluot Chimichurri

• 3 pounds pork belly
• 2 large rosemary sprigs
• 4 tablespoons granulated sugar
• 4 tablespoons kosher salt
• 1 large pluot (or other firm seasonal fruit plums, cherries, nectarines, peaches, etc.)
• 1 cup fresh cilantro
• 1 cup fresh parsley
• 1 clove garlic, finely minced
• 1/2 jalapeno, halved, deseeded and finely sliced
• 1/2 teaspoon salt
• 1/4 cup sherry vinegar
• 1/3 cup olive oil

1. Score the pork belly by making parallel slits (through the fat layer only) 1 inch apart going one way, and then turn the belly and make 1-inch intersecting slits.
2. Remove the rosemary leaves from the sprig, then finely chop and add to a small bowl.
3. Add the salt and sugar, and rub the rosemary into the mixture until it is fragrant.
4. Rub the mixture into the pork belly, making sure to get it down into the scored slits, all over the sides and on the alternate side.
5. Place pork belly in a roasting pan, fat side up, and place in the refrigerator.
6. Allow to sit for 6-24 hours.
7. Preheat your oven to 300F.
8. Drain any liquid out of the pork roasting dish and place in the oven.
9. Cook for 2 hours.
10. After 2 hours, turn the oven up to 500.
11. Checking back frequently, cook until your pork belly is dark brown and crispy.
12. Exact time will depend on your oven, but should be 7-15 minutes.
13. Remove from oven and allow to sit for 15 minutes.
14. Slice into cubes and skewer.
15. Alternatively, slice into 6 portions to serve as a main course.
16. Serve with pluot chimichurri.

pork belly, rosemary sprigs, granulated sugar, kosher salt, pluot, fresh cilantro, fresh parsley, clove garlic, salt, sherry vinegar, olive oil

Taken from www.foodrepublic.com/recipes/crispy-pork-belly-with-pluot-chimichurri/ (may not work)