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1
Combine all the cure ingredients in a bowl and stir to distribute the seasonings evenly.
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2
Toss the pork with the cure to coat evenly. Pack into a nonreactive container and cover with white wine. Cover and refrigerate for 24 to 36 hours.
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3
Preheat oven to 250 u00b0F
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4
Remove the pork from the cure and pat the pieces dry with paper towels. Place pork in an ovenproof pot or Dutch oven and cover with the rendered fat. Bring to a simmer on the stovetop, then place in the oven, uncovered, and cook until the pork is fork-tender, about 2 to 3 hours.
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5
Remove the pork from the oven and cool to room temperature in the fat. (If you simply can't wait to eat this succulent bundle when it is just finished its confit - we highly recommend chilling all confit, which intensifies the juicy tenderness of the meat - you can pour off and reserve the fat, then return the pan to the stovetop over high heat until the meat is nicely browned). Refrigerate the pork in the pan it was cooked in or transfer to another container and add the fat; the pork should be completely submerged in the fat. Refrigerate until completely chilled, or for up to 2 months.
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6
To serve, remove the pork from the refrigerator, preferably a few hours ahead. Remove the pork from the fat, and wipe off the excess. In a deep-heavy pot, heat the oil for deep-frying 350 to 375. Deep-fry the pork belly until crispy and heat through, about 2 minutes if it was at room temperature. Remove and drain on paper towels.
