Crisp pork belly, sweet peach salsa from Tender, Volume II: A Cook's Guide to the Fruit Garden (page 972) by Nigel Slater

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Notes about this recipe

  • katie_5yw9d8 on May 04, 2026

    Delicious. Nice to know you can get perfectly crispy crackling without 24 hours of drying out in fridge, scoring the skin or pouring hot water over it. Marinade, fridge, hot oven, yum.

  • Ganga108 on February 25, 2022

    We make the Sweet Peach Salsa with crispy cubes of marinated tofu. It is divine! Yum!

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