Pulled Pork Belly Lasagna

• 2 pounds pork belly
• 1 carrot, chopped
• 1 onion, chopped
• 1 stalk celery, chopped
• 5 cloves garlic
• 5 sprigs thyme
• 1 bay leaf
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 2 quarts chicken stock
• salt
• 4 very ripe peaches, diced
• 1/4 cup sugar
• 1 tablespoon salt
• 4 leaves basil, torn, plus 5 leaves chiffonaded
• 4 tablespoons unsalted butter
• 1 cup pearl onions, blanched
• 1 cup chicken stock
• 1 teaspoon sherry vinegar
• 4 ounces pea tendrils
• 8 sheets fresh pasta
• 1 bunch chives, finely chopped
• 1/2 cup grated cojita cheese

1. Place the chopped carrot, onion, and celery in a roasting pan.
2. Top with garlic, thyme, bay leaf, peppercorns and coriander seeds.
3. Season pork with salt and place on top of veggies.
4. Add chicken stock.
5. Place in 300F oven for about 3 hours, until tender.
6. Allow to cool in refrigerator.
7. Use a fork to pull meat apart.

pork belly, carrot, onion, celery, garlic, thyme, bay leaf, black peppercorns, coriander seeds, chicken stock, salt, very ripe peaches, sugar, salt, basil, unsalted butter, pearl onions, chicken stock, sherry vinegar, pasta, chives, cojita cheese

Taken from www.foodrepublic.com/recipes/pulled-pork-belly-lasagna-recipe/ (may not work)