When barbecue sauce is grill-roasted on an oyster, it balances out its fleshiness the way cocktail sauce does. The pork belly is the third leg of the stool, flavorwise, and the pickled shallots add a sweet acidic tang. This makes a generous amount of barbecue sauce; use leftovers on any grilled food, burgers, you name it.
Wrap the bacon around the thyme and tie with kitchen twine. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 or 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onions and garlic and cook slowly without coloring for 5 minutes. Add the remaining sauce ingredients, stir, and cook over low heat for 20 minutes. Discard the thyme bundle.
Prepare a hot fire in a charcoal grill or preheat your gas grill to high. In addition, set your oven to broil.
Cut the pork belly into 12 very thin small pieces, roughly
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