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Roasted Pork Belly

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4 hours
Serves 6

Recipe: Bon Appetit

The belly's thick layer of fat keeps the pork tender as it cooks. It is cooked low and slow to ensure the meat is tender, then crisped up at high heat.


  • 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 350°. Reheat until hot and fat is crisp, 20-30 minutes.

Bon Appetit!