Preheat the oven to 300°F (150°C). Score the skin of the pork belly and season with salt and pepper. Place it in a baking dish and cover tightly with foil. Bake for 2.5 to 3 hours until tender.

Fry the Pork Belly

Once cooked, let the pork belly cool slightly. Heat vegetable oil in a deep skillet over medium-high heat. Cut the pork belly into bite-sized pieces and fry until crispy, about 5 minutes.

Cherry Chipotle Glaze

Make the Glaze

In a saucepan over medium heat, combine cherry preserves, minced chipotle peppers, apple cider vinegar, and garlic. Stir until well mixed and simmer for about 5-7 minutes until thickened.

Cheddar and Pepper Polenta

Cook the Polenta

In a large pot, bring water to a boil. Slowly whisk in polenta and reduce heat to low. Cook, stirring frequently, for about 20 minutes until thick. Stir in cheddar cheese, diced red pepper, and salt.

Pickled Red Onions

Pickle the Onions

In a bowl, combine sliced red onions, apple cider vinegar, sugar, and salt. Let sit for at least 30 minutes to pickle.

Assembly

Plate the Dish

On each plate, place a serving of cheddar and pepper polenta, top with crispy pork belly, drizzle with cherry chipotle glaze, and garnish with pickled red onions and fresh cilantro.