Crispy Mangalista Pork Belly with Spiced Apple Compote

Ingredients:

Mangalista pork belly (skin-on)

2 apples (peeled, cored, and chopped)

1 small onion (finely chopped)

1 tsp cinnamon

1/2 tsp nutmeg

1/4 cup apple cider vinegar or white wine vinegar

2 tbsp brown sugar or honey

Salt and pepper

Fresh thyme or rosemary (optional)

Olive oil


Instructions:

1. Crisp the Pork Belly:
Preheat the oven to 375°F (190°C). Score the skin of the pork belly in a crosshatch pattern (be careful not to cut into the meat) and season generously with salt. Heat a cast-iron skillet over medium-high heat and sear the pork belly, skin side down, until the skin begins to crisp up (about 5-7 minutes). Flip the pork over, then transfer the skillet to the oven. Roast for 45 minutes to 1 hour, or until the pork is tender and the skin is crispy.


2. Make the Apple Compote:
In a saucepan, heat a little olive oil over medium heat. Add the onions and cook until softened. Add the apples, cinnamon, nutmeg, and a pinch of salt. Stir in the vinegar and brown sugar, and cook for about 15-20 minutes, until the apples break down into a thick sauce. Adjust seasoning if needed.


3. Serve:
Slice the crispy pork belly and serve with the warm spiced apple compote on the side. This pairs beautifully with mashed potatoes or roasted root vegetables.