Roasted Pork Belly with Late-Harvest Peaches and Arugula

Roasted Pork Belly with Late-Harvest Peaches and Arugula
13 Ingredients
  • 1 (3 1/2- to 4-lb.) pork belly (see "Pantry Key," below)
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground pepper
  • 1 large sweet onion, chopped
  • 2 celery ribs, chopped
  • 5 garlic cloves, crushed
  • 6 fresh thyme sprigs
  • 1 tablespoon extra virgin olive oil
  • 4 to 6 peaches, peeled and cut into 6 wedges each
  • 2 tablespoons sherry vinegar
  • 2 tablespoons honey
  • 1 teaspoon chopped fresh thyme
  • 4 cups loosely packed arugula
Nutrition
424
21% daily value
8 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

35% 23

Saturated

38% 8

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

7% 20

Carbs (net)

- 17

Fiber

11% 3

Sugars

- 15

Sugars, added

- 4

Protein

69% 35

Cholesterol

35% 104

Sodium

34% 804

Calcium

8% 83

Magnesium

14% 60

Potassium

20% 931

Iron

13% 2

Zinc

30% 3

Phosphorus

53% 374

Vitamin A

4% 39

Vitamin C

18% 16

Thiamin (B1)

129% 2

Riboflavin (B2)

37% 0

Niacin (B3)

54% 9

Vitamin B6

71% 1

Folate equivalent (total)

5% 20

Folate (food)

- 32

Folic acid

- 0

Vitamin B12

37% 1

Vitamin D

232% 35

Vitamin E

9% 1

Vitamin K

16% 19

Sugar alcohols

- 0

Water

- 269
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