Preheat your oven to 325 degrees F.

Remove the pork belly from the packaging and place it on a cutting board. Use a sharp knife to score the top of the pork belly skin vertically. Space the scores 1 centimeter apart making sure to not cut all the way through the layer of fat underneath the skin.

Flip the pork belly over and trim the meat (if needed) to ensure the pork belly sits completely flat and is an even thickness. This will help the pork belly cook and crisp evenly.

Transfer the trimmed and scored pork belly to a 9x12 inch baking dish. Pat the top skin of the pork belly dry with a paper towel. Once dry, sprinkle with 1 teaspoon of salt and use your hands to rub the salt into the scores in the skin.

Add enough water to come up ¾ of the way around the pork belly, making sure to not let the water touch the top layer of fat and skin.

Add the cloves, star anise, bay leaves, cinnamon stick, fennel seeds, and Sichuan peppercorns to the water in the baking dish, making sure to spread them around the pork as much as possible.

Cover the pork belly tightly with a layer of parchment paper and then a layer of aluminum foil to allow the pork belly to steam in the oven. Carefully transfer the baking dish to the oven and bake for 3 hours in the center of the oven, covered.

While the pork belly is cooking, make the rhubarb compote. Add the 2 stalks of 1-cm thick rhubarb slices to the pot, along with the water, wine, brown sugar, star anise and cinnamon stick.

Bring the contents of the pot to a boil, then reduce the heat and simmer, stirring occasionally for 15 minutes, or until the rhubarb has softened and is falling apart.

Add the 2 stalks of 6-cm long slices and simmer for 5 minutes, until the rhubarb has slightly softened. You want to ensure these larger pieces stay whole and don’t fall apart.

After 5 minutes, remove the rhubarb compote from the heat and let cool.

After 3 hours, remove the pork belly from the oven. Discard the water and spices, keeping the pork belly in the baking dish.

Set your oven to broil and move an oven rack near the top of the oven to bring the pork belly close to the broiler.

Use a paper towel to pat the pork belly skin dry and sprinkle with another ½ teaspoon of salt.

Place the pork belly in the oven under the broiler. Broil for 3-5 minutes, or until the top skin of the pork belly is crisp, puffed, and golden brown.

Remove from the oven and let cool for 10 minutes before slicing into 2-cm thick slices. Serve with the rhubarb compote and a glass of TIME White Meritage and enjoy!