Canal House'S Pork Belly With Gingery Rhubarb Compote

• Pork Belly
• 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-inch rings
• 1 cup dry white wine
• Gingery Rhubarb Compote
• 1 cup packed light brown sugar
• 1/2 cup golden raisins
• 1/2 cup red wine vinegar
• 1/4 cup finely chopped crystallized ginger
• 1 tablespoon drained capers
• 1 pinch crushed red pepper flakes
• 1 pinch freshly ground black pepper
• 1 pound rhubarb, trimmed, sliced 1/2-inch thick

1. 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.
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 250u0b0. 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 to 3 hours. Increase oven temperature to 400u0b0. Uncover pot and cook until meat is very tender and fat is crisp and golden brown, about 1 hour longer. If the onions are starting to get dark before the pork, add a bit more wine.
5. To make compote: Combine brown sugar, raisins, vinegar, ginger, capers, red pepper flakes, and black pepper in a medium skillet. Cook over medium heat, stirring often, until liquid is reduced by half, about 5 minutes.
6. Add rhubarb to skillet and stir to coat. Cook, swirling pan occasionally, until rhubarb is tender and liquid is syrupy, about 15 minutes.
7. Note: Compote can be made 5 days ahead. Let cool; cover and chill. Reheat before using.
8. Slice pork and serve with Gingery Rhubarb Compote.

pork belly, pork belly, thyme, sugar, kosher salt, freshly ground black pepper, onion, white wine, rhubarb, brown sugar, golden raisins, red wine vinegar, crystallized ginger, capers, red pepper, freshly ground black pepper, rhubarb

Taken from food52.com/recipes/22603-canal-house-s-pork-belly-with-gingery-rhubarb-compote (may not work)