Pancetta croccante con pesche

Our Chef Gio has prepared another beautiful recipe for you this month: Crispy Pork Belly with Peaches

Ingredients

• 1 (2-lb.) piece boneless, pork belly, cut into 2½″-long pieces, 1″ thick
• sea salt, to taste
• 3 cloves garlic, peeled and smashed
• 1 small sprig fresh rosemary
• 2 medium yellow onions, cut into ½″ wedges
• 1 cup nebbiolo or other dry red wine
• 2 1⁄2 cups stock (chicken or veal)
• 3 ripe but firm yellow peaches, peeled, pitted, and quartered
• 2 tbsp. balsamic vinegar
• 1 tbsp. Terroni peperoncini
• 1 tbsp. honey
• 5  tbsp. extra-virgin olive oil
• 3 scallions (whites sliced crosswise, greens thinly sliced on a bias)

Method

• In a bowl, stir together the balsamic vinegar, peperoncini, honey,  set aside.
• Heat 3 tbsp. Of extra virgin olive oil in a large Dutch oven over medium-high heat.
• Season pork belly with sea salt. Working in batches, sear the pork on all sides until well browned, about 15 minutes. Remove with tongs and set aside.
• Add garlic, onions, and rosemary to the pot; cook until softened, 4–6 minutes.
• Add the wine; stir to deglaze the pot. Simmer for 3 minutes.
• Add the stock and bring to a boil.
• Reduce heat to medium; stir in the reserved marinade and return pork belly to the pot.
• Cover and simmer gently until pork is very tender, about 2 hours.
• Remove pork with tongs and transfer to paper towels to drain. Strain braising liquid into a bowl through a fine-mesh sieve; discard any solids and set liquid aside.

For the peaches

• Wipe out the pot and heat 2 tbsp. olive oil over medium-high heat.
• Add peach quarters and sear until golden on the edges, 4–6 minutes.
• Add the strained braising liquid back to the pot and simmer until it thickens slightly, about 8–10 minutes. Keep warm.

Crisp the pork belly 

• Pat the  braised pork belly pieces dry
• Heat remaining evoo in a wide skillet over medium-high heat, season with salt.
• Fry the pork skin down to start in batches until crispy and golden, 2–3 minutes per side. Drain on paper towels.

To serve

• Plate the crispy pork belly, spoon the peaches and sauce over the top, and garnish with scallions and chili.

We recommend pairing this tasty dish with CASCINA MORASSINO LANGHE NEBBIOLO DOC

Buon appetito!