Smoky Pork Belly and Butternut Squash Bites with Yogurt and Dill

Pat pork belly cubes very dry with paper towels — moisture is the enemy of a good sear. Season all over with smoked paprika, minced garlic, salt, and black pepper. Toss well and let sit 5 minutes.

Toss butternut squash cubes with olive oil, salt, and black pepper until evenly coated.

In a small bowl, stir together yogurt, chopped dill, grated garlic, lemon juice, and salt until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Heat a large heavy skillet or cast-iron pan over medium-high heat until lightly smoking. Add olive oil and swirl to coat.

Lay pork belly cubes in a single layer — work in two batches if needed. Cook undisturbed 4-5 minutes until deep golden-brown and crispy on the bottom; flip and cook another 3-4 minutes until second side is golden. Internal temperature should reach 71°C at the thickest point. Remove to a plate and rest.

Meanwhile, heat an oven to 200°C (400°F). Spread seasoned squash on a baking sheet in a single layer.

Roast 18-22 minutes, turning once with a spatula halfway through, until tender and caramelized at the edges. Remove from oven.

Arrange pork belly bites and roasted butternut squash on a warm serving platter or divide among four plates.

Drizzle yogurt sauce generously over the top or serve it in a small bowl alongside for dipping.

Finish with fresh dill sprigs and a extra squeeze of lemon if you like. Serve immediately while the pork is still warm and crispy.