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Ingredients
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Pork Belly
Stone Fruit
Harissa Hot Honey
Cherry Cippolini Jam
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub the pork belly all over with salt and black pepper.
- 2
Sear the Pork Belly
In a large oven-safe skillet, heat olive oil over medium heat. Once hot, place the pork belly skin-side down and sear for about 5-7 minutes until the skin is crispy. Flip it over and sear the other side for another 5 minutes.
- 3
Bake the Pork Belly
Transfer the skillet to the preheated oven and bake for 2-3 hours until the pork is tender and the skin is crispy. Let it rest for 15 minutes before slicing.
Stone Fruit Preparation
- 4
Prepare the Stone Fruit
While the pork belly is baking, dice the peaches and plums into bite-sized pieces. In a medium bowl, combine the diced stone fruits with honey and mix well. Let it sit to absorb the flavors.
Harissa Hot Honey Preparation
- 5
Make Harissa Hot Honey
In a small saucepan over low heat, combine honey and harissa paste. Stir until well combined and heated through. Remove from heat and set aside.
Cherry Cippolini Jam Preparation
- 6
