In a small bowl combine brown sugar, kosher salt and black pepper. Rub the mixture all over the pork belly, pressing to adhere. Tuck smashed garlic cloves, thyme sprigs and bay leaf against the meat. Place the pork belly in a resealable plastic bag or a shallow nonreactive dish, cover tightly and refrigerate for 12–18 hours to cure.

Rinse and dry

After curing, remove pork belly from the cure and rinse thoroughly under cold water to remove excess sugar and salt. Pat dry very well with paper towels. Let sit uncovered on a rack in the refrigerator for 1 hour if time allows — this helps form a drier surface for better browning.

Roast slowly

Preheat oven to 275°F (135°C). Heat 1 tablespoon neutral oil in an ovenproof skillet or roasting pan over medium-high heat until shimmering. Sear the pork belly fat- and meat-sides, 2–3 minutes per side, until golden brown. Transfer the pan to the oven and roast until internal temperature reaches about 195°F (90°C) and meat is tender, about 2 to 2½ hours depending on thickness.

Finish and glaze

Remove pork belly from oven and increase oven temperature to 425°F (220°C). Whisk together 1 tablespoon brown sugar and 1 teaspoon soy sauce; brush over top of pork belly. Return to oven and roast 8–12 minutes, watching carefully, until top is caramelized and sticky. Let rest 10–15 minutes before slicing into ½-inch to ¾-inch pieces.

Carrot Purée

Cook carrots

While the pork roasts, place carrots and stock in a medium saucepan. Bring to a simmer over medium heat, cover, and cook until very tender when pierced with a fork, about 15–20 minutes.

Purée

Drain carrots, reserving a few tablespoons of cooking liquid. Transfer carrots to a blender or food processor with butter, heavy cream and orange juice. Purée until completely smooth, adding reserved cooking liquid a tablespoon at a time to adjust consistency. Season with 1 teaspoon salt and 1 teaspoon pepper. Keep warm until ready to plate.

Fennel and Garnish

Quick-pickle sliced fennel

In a small bowl toss the thinly sliced fennel with lemon juice, 1 teaspoon olive oil, ½ teaspoon salt and ¼ teaspoon black pepper. Let sit at room temperature for 10–15 minutes to slightly soften and mellow the anise flavor.

Prepare creme fraiche

Stir the creme fraiche with chopped fennel fronds and taste; adjust seasoning with a pinch more salt or a squeeze of lemon if desired. Transfer to a small spoon or squeeze container for plating.

Assemble and garnish

To plate, spread a spoonful (about 2–3 tablespoons) of carrot purée on each plate. Place two to three slices of pork belly on the purée. Add a small quenelle or dollop (about 1 tablespoon) of seasoned crème fraîche beside the pork. Top with a few ribbons of quick-pickled fennel and scatter microgreens or extra fennel fronds. Spoon any pan juices over the pork, if desired.