Roasted Pork Belly with Gingery Rhubarb Compote
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The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.
- 3 pounds pork belly, skin removed, fat intact t
- 2 tablespoons fresh thyme leaves
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 medium onion, sliced into 1/2-inch rings
- Gingery Rhubarb Compote (click for recipe)
Using a sharp knife, score pork belly fat in a crosshatch pattern at about 3/4-inch intervals, taking care not to cut into meat.
Mix thyme, sugar, salt, and pepper in a small bowl. Rub thyme mixture on both sides of pork. Place pork in a large resealable plastic bag, seal bag, and chill at least 8 hours and up to 1 day.
Preheat oven to 250°. Arrange onion in bottom of a large heavy pot with a lid. Rinse pork and place fat side up on top of onion; add wine.
Cover pot; place in oven and braise pork, basting occasionally, until fork-tender, 2 1/2-3 hours. Increase oven temperature to 400°. Uncover pot and cook until meat is very tender and fat is crisp and golden brown, about 1 hour longer.
Slice pork and serve with Gingery Rhubarb Compote.
DO AHEAD: Pork belly can be made 2 days ahead (do not slice). Let cool slightly, then chill uncovered until cold. Cover and keep chilled. Preheat oven to 350°. Reheat until hot and fat is crisp, 20-30 minutes.