Roasted Pork Belly
- 3 lbs pork belly
- 2 tablespoons fresh thyme leaves
- 2 tablespoons sugar
- 2 tablespoons salt
- 2 teaspoons freshly ground black pepper
- 1 medium onion, sliced into 1/2 inch rings
- 1 cup dry white wine
Using a sharp knife, score pork belly skin 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 all sides of pork. Place pork in large resealable plastic bag, seal bag, and chill at least 8 hours and up to 1 day.
Preheat oven to 250 degrees. Arrange onion in bottom of large heavy pot with a lid. Rinse pork and place skin 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 degrees. Uncover pot and cook until the meat is very tender and skin is crisp and golden brown, about 1 hour longer.
Slice pork and serve. Can be served 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 350Â°. Reheat until hot and fat is crisp, 20-30 minutes.