3 pound pork belly
3 tablespoons fresh thyme, rosemary or oregano, chopped finely
3 tablespoons Kosher salt
4 shallots, peeled and halved
1 cup white wine or water
In a small bowl, combine the herbs, salt and pepper. Mix well. With a sharp knife, cut a cross hatch pattern into the fat of the pork belly, taking pains to not cut into the meat. Rub the herb and salt mixture all over the meat and set aside for at least 30 minutes, or up to overnight.
Preheat the oven to 250°F. Place the shallots in the bottom of a dutch oven or deep roasting dish and add the pork belly—fat side up—on top of the shallots. Add the water or wine, and braise in the oven for two and a half hours. It will be fork tender at this point and almost IMPOSSIBLE to not eat, but you must at least try.
Crank the temperature to 450°F—or turn your broiler on. Roast until the fat layer is golden brown and very crispy. It should take about 7 to 10 minutes under the broiler or 20 to 25 minutes at 400°F.
When the skin is crispy and the meat is falling apart delicious, remove the pork belly and let cool for a couple of minutes. Slice into 1-inch strips and serve along side mustard, a savory fruit compote, or in lieu of bacon in a batch of festive BLTs.