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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.
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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.
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3
Preheat oven to 250u00b0. 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.
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4
Cover pot; place in oven and braise pork, basting occasionally, until fork-tender, 2 1/2 to 3 hours. Increase oven temperature to 400u00b0. 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.
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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.
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6
Add rhubarb to skillet and stir to coat. Cook, swirling pan occasionally, until rhubarb is tender and liquid is syrupy, about 15 minutes.
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7
Note: Compote can be made 5 days ahead. Let cool; cover and chill. Reheat before using.
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8
Slice pork and serve with Gingery Rhubarb Compote.
