Oven-Roasted, Broiler-Crisped Mangalitsa Belly Chops

Our Mangalitsa belly chop is pork belly cut thick, like a steak, with a frenched rib bone. A slow roast melts the rich Mangalitsa fat, and a few minutes under the broiler turn it golden and crisp. Plan on about an hour.

You need

• 2 Mangalitsa belly chops (one per package), 10 to 12 oz each
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1 tablespoon honey mixed with 1 teaspoon cider vinegar (optional glaze)
• Lemon wedges and grainy mustard, to serve

Steps

1. Thaw the chops overnight in the refrigerator. Pat them very dry with paper towels.
2. With a sharp knife, lightly score the top fat layer in a crosshatch, about ¼ inch deep, without cutting into the meat.
3. Mix the salt, pepper, paprika, and garlic powder and rub it all over the chops. For the crispiest fat, let them sit uncovered in the refrigerator for 1 hour or up to overnight.
4. Heat the oven to 325°F. Set a rack in a foil-lined sheet pan and lay the chops on it, fat side up.
5. Roast 45 to 60 minutes, until the fat has softened and the thickest part reads 180°F to 190°F. Pork is safe at 145°F, but belly gets more tender as more fat renders.
6. Turn the broiler to high and move the pan so the chops sit 4 to 5 inches below it. Broil 3 to 5 minutes, watching closely, until the fat is blistered and golden. Brush on the honey glaze for the last minute if you like.
7. Rest 5 minutes, then serve with lemon and grainy mustard.

Tip: Save the drippings in the pan. Rendered Mangalitsa fat makes the best crisp potatoes.