Pre-seasoning the pork belly with salt not only flavors the meat itself, but creates a crispy crust, while dry white wine helps balance the richly fatty meat. Save rendered fat for searing vegetables or making onion confit.

Ingreadient

• 1 (2 1/2-pounds) slab bone-in, skinless pork belly, scored, if desired
• 2 1/2 teaspoons kosher salt
• 1/4 cup unsalted butter (2 ounces)
• 1/2 cup dry white wine
• 20 fresh or thawed frozen pearl onions (about 3/4 cup)
• 12 garlic cloves
• 30 small fingerling potatoes (about 1 pound)

Direction

1. Sprinkle pork evenly with salt. Place pork on a wire rack set inside a rimmed baking sheet. Chill, uncovered, 24 hours.
2. 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.
3. 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.
4. 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.

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