Roasted Pork Belly With Gingery Rhubarb Compote

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   ["Using a sharp knife, score pork belly fat in a crosshatch pattern at about 3/4"" intervals, taking care not to cut into meat.", "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.", "Preheat oven to 250u00b0F. 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.", "Cover pot; place in oven and braise pork, basting occasionally, until fork-tender, 2 1/2-3 hours. Increase oven temperature to 400u00b0F. Uncover pot and cook until meat is very tender and fat is crisp and golden brown, about 1 hour longer.", "Slice pork and serve with Gingery Rhubarb Compote.", "DO AHEAD:"]

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