Directions

1. Heat oven to 350 degrees F. Using a very sharp knife, carefully split pork belly crosswise in half. Season both sides of both pieces with 1 tsp salt and 1/2 tsp pepper. Look for pork bellies at Asian or Hispanic markets or order them online if your supermarket or butcher shop does not carry them.
2. For a cook who does not want to make their own clarified butter, use grapeseed oil because it too has a high smoke point and bland in flavor. Heat 2 tablespoons clarified butter in a large heavy skillet or 6-quart braiser pan. Add one pork belly piece, fat side down. Cook until fat is nicely brown, about 3 to 5 minutes. Turn pork belly piece over and brown the other side. Transfer pork belly to a plate; discard fat in skillet or pan. Repeat browning with remaining 2 tablespoons clarified butter and pork belly piece. Discard fat from skillet or pan.
3. With skillet or braiser pan away from heat, add 1/3 cup wine. Return skillet or pan to heat and cook over low heat, scraping brown bits from bottom of pan; remove from heat. If using braiser pan, return pork belly pieces to pan. If using skillet, pour liquid from skillet into a 6-quart Dutch oven and add pork. To the pork, add remaining wine, stock, onion, celery, carrot and thyme. Bring to boil and cover tightly