Canal House's Pork Belly with Gingery Rhubarb Compote

By • June 18, 2013 • 5 Comments

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Author Notes: The secrets to releasing pork belly's magic don't require any special machinery or a food handler's certificate -- they're techniques you already know, or can learn on the fly. You won't be able to whip this up on a whim, but there's not much expected of you, other than patience. Adapted slightly from Bon Appetit.Genius Recipes

Serves 6

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 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.
  4. Cover pot; place in oven and braise pork, basting occasionally, until fork-tender, 2 1/2 to 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. 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.
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Comments (5) Questions (0)


about 1 year ago Jordan5

Can I substitute the rhubarb with cranberries since rhubarb is out of season right mow?


over 1 year ago jmspdx

This was truly excellent, and one of the easiest braises I've ever made. The compote is delicious with it. No, it doesn't come out with crisp-looking components like the photo (in real life, it looks more like jam), but if you use the swirl technique, and keep the spoon out of it once the rhubarb goes in, you'll have a more refined finished product.


over 1 year ago bobbie joh

A+ on the pork belly itself. easy method: i will definitely keep this recipe and do this again. it really didn't need much else to flavor it - even a small dab of dijon would have worked with it.
B on the compote - maybe i didn't get it quite right, but the flavors didn't seem as balanced as i wanted them to be. also, my rhubarb broke down really quickly - didn't come out as nice as the photo. so, it might be my bad...


over 1 year ago derekp

Rhubarb cooked for 15 minutes is never going to look like what's in the photo, but it was an excellent compote, I thought. Overall a very well-written recipe.


almost 2 years ago Chef Ken

Made the pork belly (changed nothing) and it turned out crispy, golden brown, and the fat just melted in my mouth. Now about that cholesterol ...