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Pork Belly with 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

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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-inch rings
1 cup dry white wine

– Author –

Food52 View on author website Purchase Ingredients

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