![Slow Cooked Pork Belly with Potatoes, Onions, and Garlic Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/VMt1t24YFrT4ZsWrAB87u8qypvg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Slow-Cooked-Pork-Belly-with-Potatoes-Onion-Garlic-FT-RECIPE1019-815c778c43274862831460eda9e60317.jpg)
Ingredients
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1 (2 1/2-pounds) slab bone-in, skinless pork belly, scored, if desired
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2 1/2 teaspoons kosher salt
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1/4 cup unsalted butter (2 ounces)
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1/2 cup dry white wine
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20 fresh or thawed frozen pearl onions (about 3/4 cup)
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12 garlic cloves
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30 small fingerling potatoes (about 1 pound)
Directions
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Sprinkle pork evenly with salt. Place pork on a wire rack set inside a rimmed baking sheet. Chill, uncovered, 24 hours.
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Preheat oven to 200°F. Melt butter in a large Dutch oven over low until sizzling. Add pork; cook, turning occasionally, until browned on 3 sides (do not brown side with bones), about 25 minutes. Remove from heat; pour off drippings from Dutch oven. Add wine, onions, and garlic to Dutch oven. Cover and transfer to preheated oven; bake 2 hours.
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Remove pork from oven; uncover and add potatoes, stirring to coat. Increase oven temperature to 225°F. Cover and bake until a thermometer inserted in thickest portion of pork registers 195°F, 1 hour to 1 hour and 30 minutes. Remove from oven; let rest 20 minutes.
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Transfer pork to a cutting board; remove and discard rib bone. Slice pork crosswise. Using a slotted spoon, lift potatoes, onions, and garlic from drippings, and divide among dinner plates. Top with pork belly, and serve.
Suggested Pairing
Loire Cabernet Franc