Braised Pork Belly With Sauerkraut & Potatoes

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4 pounds fresh pork belly (see Note)

2 1/2 cups kosher salt

1 cup sugar

Handful Italian parsley, washed, coarsely chopped

5 cloves garlic, peeled, sliced

1 tablespoon red pepper flakes

Vegetable oil for braising

1 large white onion, quartered, sliced

1 tablespoon caraway seeds

1 pound sauerkraut, rinsed, squeezed dry

2 branches fresh rosemary, bruised with the back of a chef's knife

3 cups white wine

4 large Yukon Gold potatoes (about 1 pound), peeled, cut into thick rounds

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