Preheat your oven to 300°F (150°C). Pat the pork belly dry with paper towels, then score the skin in a crosshatch pattern. Rub the salt and black pepper all over the pork belly, making sure to get it into the scored areas.

Roast the Pork Belly

Place the pork belly in a roasting pan, skin side up. Drizzle with olive oil. Roast in the preheated oven for about 2.5 to 3 hours, or until the skin is crispy and the meat is tender.

Prepare Honey Glaze

Make the Honey Glaze

In a small saucepan, combine honey, soy sauce, and minced garlic. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5-7 minutes). Set aside.

Grill Apples

While the pork is roasting, toss sliced apples with cinnamon and brown sugar. Grill the apples on medium heat until tender and slightly caramelized, about 3-4 minutes per side.

Prepare Butternut Squash Purée

Make the Purée

In a pot, add the cubed butternut squash and cover with water. Boil until tender, about 15-20 minutes. Drain and transfer to a blender. Add butter, salt, and pepper, and blend until smooth.

Serve

Combine and Serve

Once the pork belly is done, brush it with the honey glaze and let it rest for 10 minutes. Slice and serve with butternut squash purée, grilled apples, and sprinkle with toasted Marcona almonds.