Roasted Pork Belly With Gingery Rhubarb Compote

• 3 pounds pork belly, skin removed, fat intact
• 2 tablespoons fresh thyme leaves
• 2 tablespoons sugar
• 2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 medium onion, sliced into 1/2" rings
• 1 cup dry white wine

1. Using a sharp knife, score pork belly fat in a crosshatch pattern at about 3/4" intervals, taking care not to cut into meat.
2. 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.
3. Preheat oven to 250u0b0F. 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.
4. Cover pot; place in oven and braise pork, basting occasionally, until fork-tender, 2 1/2-3 hours. Increase oven temperature to 400u0b0F. Uncover pot and cook until meat is very tender and fat is crisp and golden brown, about 1 hour longer.
5. Slice pork and serve with Gingery Rhubarb Compote.
6. DO AHEAD:

pork belly, thyme, sugar, kosher salt, freshly ground black pepper, onion, white wine

Taken from www.epicurious.com/recipes/food/views/roasted-pork-belly-with-gingery-rhubarb-compote-51155460 (may not work)