Roasted Pork Belly With Gingery Rhubarb Compote
This succulent pork belly recipe is all about slow, gentle cooking that yields a meltingly tender texture and a crispy golden crust. The pork is seasoned with a fragrant blend of thyme, sugar, salt, and pepper, then braised to perfection in a pot with aromatic onions and white wine. The slow cooking process allows the flavors to meld together beautifully while creating a mouthwatering dish that will surely impress your guests. Serve the sliced pork belly with a side of Gingery Rhubarb Compote for a delightful and flavorful meal that will leave everyone wanting seconds.
— Constant Cookbook
Ingredients
- 3 pork belly, skin removed, fat intact
- 2 fresh thyme leaves
- 2 sugar
- 2 kosher salt
- 2 freshly ground black pepper
- 1 medium onion, sliced into 1/2-inch rings
- 1 dry white wine
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Instructions
- 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.
Yield
6 servings
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