Crispy Pork Belly With Pluot Chimichurri
As we settle into autumn, the way we cook and eat shifts along with the weather. As the abundance of beautiful summer produce wanes and the weather cools, we make more room on our plates for meats...
Ingredients
- 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
- 1/2 jalapeno
- 1/2 teaspoon salt
- 1/4 cup sherry vinegar
- 1/3 cup olive oil
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