Grilled Pork Belly With Peach Salsa
Prep Time:
20 minutes
Cook Time:
1 hour
Servings:
4 to 6 servings
Ingredients
  • One 1½-pound skin-on pork belly, cut lengthwise into 3 pieces
  • Kosher salt, to taste
  • 3 tablespoons lime juice
  • ½ red onion, thinly sliced
  • ½ cup cherry tomatoes, quartered
  • ¼ cup cilantro leaves, roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon thinly sliced mint leaves
  • 1 white peach, pitted and thinly sliced
  • ½ medium red bell pepper, thinly sliced
  • Kosher salt, to taste
Directions
  1. Light a grill. Season the strips of pork belly with salt and place skin-side down on the coolest part of the grill. Cook until the belly reaches an internal temperature of 145º, 1 hour. For the last 10 minutes, sear the other sides of the pork belly strips.
  2. Meanwhile, make the peach salsa: In a medium bowl, toss the lime juice and onions together. Let sit for 10 minutes until bright pink. Add the remaining ingredients and toss gently to coat. Let marinate while the pork belly finishes grilling.
  3. Once cooked, let the meat rest for 10 minutes, then carve and serve alongside the peach salsa.