Roasted Pork Belly with Gingery Rhubarb Compote Recipe
The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.
Keywords
- white wine
- pork belly
- rhubarb
- ginger
- main
- dinner
- dairy free
- gluten free
- nut free
- braise
- spring
- bon appétit
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Ingredients
- 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
- Gingery Rhubarb Compote
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