Fried Pork Belly Chicharrón Nuggets with Mango Glaze

1. Dry out the pork:
   Pat the pork belly pieces dry with paper towels. Toss with salt, pepper, and baking soda. Arrange skin side up on a wire rack over a tray and refrigerate uncovered for at least 4 hours or overnight. This helps the skin dry and get super crispy when fried.
2. Tenderize:
   Place pork belly in a large pot, cover with water, and bring to a gentle simmer. Cook for 45–60 minutes until the meat is tender but not falling apart. Drain and let cool slightly. Pat dry again.
3. Fry until crispy:
   Heat oil in a deep pot to 375°F. Fry pork belly cubes in batches, skin side down first, until golden brown and blistered – about 3–5 minutes per batch. Don’t overcrowd. Remove and drain on a paper towel-lined plate.
4. Make the glaze:
   In a small saucepan, combine mango purée, Calabrian chili paste, agave, vinegar, and salt. Simmer over medium heat for 5–6 minutes until thickened and glossy. Stir often and taste for heat and sweetness balance.
5. Glaze and serve:
   Toss the hot chicharrón nuggets in the warm glaze or drizzle over the top right before serving. Garnish with chopped chives, lime zest, or flaky salt if you want to level it up.

Serving Idea:
Serve with lime wedges, a cold beer, and maybe a side of coconut rice or fried plantains. These hit crispy, sticky, sweet, and spicy all in one bite.