As we settle into autumn, the way we cook and eat shifts along with the weather. As the abundance of beautiful summer produce wanes and the weather cools, we make more room on our plates for meats and reintroduce cuts that we all but forgot during the summer months.

Pork belly requires a long roasting time, making it a poor choice in the summer when turning on the oven and thus further heating your house is a veritable death sentence. But in the fall, standing by a warm oven becomes a homey and even enticing prospect — and why shouldn’t it when there’s slow-roasted pork belly waiting on the other end!

The pluot chimichurri recipe should be used as a guideline rather than a strict recipe — feel free to use whatever firm fruit is in season and looks best at your market. Pluots are a plum-apricot hybrid fruit that have become quite mainstream in the past several years and can be found in most markets.

Pork belly is rich and calls for a wine with enough acidity to cut through the fat. Prophecy Pinot Noir does just that: The Monterey County grapes impart a balanced acidity to cut through the richness of the dish, while the finish is velvety and smooth, leaving you craving the next bite of savory pork belly.

Brought to you by our friends at Prophecy Wines:

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