Crispy Pork Belly – Creamy Polenta, Swiss Chard, Peach Salsa Recipe

Prepare the Pork Belly

Preheat your oven to 160°C (320°F). Score the skin of the pork belly in a crosshatch pattern. Rub salt and pepper all over, ensuring it gets into the scores. Let it sit for at least 30 minutes at room temperature.

Roast the Pork Belly

In a large skillet, heat olive oil over medium heat. Sear the pork belly skin-side down until golden brown, about 5-7 minutes. Transfer to a baking dish, add garlic and thyme, and roast in the oven for about 2 hours, or until tender.

Crisp the Skin

Increase the oven temperature to 220°C (425°F) and roast for an additional 30 minutes until the skin is crispy. Remove from oven and let it rest before slicing.

Cook the Polenta

In a large saucepan, bring water and salt to a boil. Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, until thickened (about 30 minutes).

Add Cream and Cheese

Stir in heavy cream, butter, and Parmesan cheese until creamy and smooth. Adjust seasoning to taste.

Sauté the Swiss Chard

In a skillet, heat olive oil over medium heat. Add minced garlic, and sauté for 1 minute. Add chopped Swiss chard, salt, and pepper. Cook until wilted, about 5-7 minutes.

Prepare the Salsa

In a bowl, combine diced peaches, red onion, cilantro, lime juice, and salt. Mix well and let it sit for at least 10 minutes before serving.