If you’re craving bold flavors and tropical vibes on your plate, this Floribbean BBQ Pork Belly is calling your name. It’s tender, rich pork belly with a sweet and spicy glaze, balanced by a fresh, colorful corn succotash. Every bite gives you a taste of the Caribbean sunshine.
This recipe takes a little time, but most of it can be made ahead. And trust me, it’s worth every step. Let’s break it down and bring this tropical feast to life.
What Is Floribbean BBQ Pork Belly?
It’s a fusion dish that blends the rich flavors of the American South with island ingredients like mango, lime, and Scotch bonnet peppers. The pork belly is slow-braised in a flavorful broth and then seared to crisp up the edges. The glaze is fruity and spicy. And the corn succotash adds a fresh, zesty bite to every plate.
This meal serves two to four people, depending on portion size. Great for a date night or a special dinner with friends.
Step 1: Braising the Pork Belly (Make Ahead)
Start by scoring the fat cap of the pork belly in a crosshatch pattern. Be careful not to cut into the meat. This helps the fat render and gives you crispy, tasty results later.
Heat a pan over medium-high heat. Sear the pork belly fat-side down until golden brown. It should take a few minutes. This builds flavor.
Now move the pork belly into a deep braising pan. Add:
- 4 cups chicken or vegetable stock
- ½ cup orange juice
- ¼ cup coconut aminos or low-sodium soy sauce
- 4 smashed garlic cloves
- 1 thumb of sliced ginger
- 1 star anise
- 1 cinnamon stick
- 2 tablespoons of brown or coconut sugar
- Zest of 1 lime
Bring it all to a simmer. Then cover tightly and place it in a 300°F oven. Let it braise for 2.5 to 3 hours until it’s fork-tender.
Once it’s done, let it cool in the liquid. Then chill it in the fridge overnight. This makes it easier to slice and helps the flavors soak in deeper.
Step 2: Making the Mango Scotch Bonnet Glaze
This glaze is the tropical kick that makes this dish shine.
In a blender, combine:
- 1 cup mango purée (fresh or frozen is fine)
- 1 Scotch bonnet pepper (remove seeds to control heat)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or date syrup
- Juice of 1 lime
- Zest of 1 orange
- 1 teaspoon fresh grated ginger
- A small pinch of salt
Blend until smooth. Then pour into a small pot and simmer over low heat for 5 to 6 minutes. Stir often. It will thicken slightly. Let it cool. The flavor is sweet, spicy, and bright.
Step 3: Preparing the Charred Corn Succotash
Now it’s time for the side dish. This charred corn succotash is colorful, fresh, and full of texture.
You’ll need:
- 2 ears of grilled corn (cut the kernels off) or 1 ½ cups fire-roasted frozen corn
- ½ cup diced red or yellow bell pepper
- ¼ cup diced red or strawberry onion
- ¼ cup black beans or shelled edamame
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- Salt and pepper to taste
Heat the olive oil in a skillet. Add the corn, bell pepper, and onion. Sauté until everything starts to brown and smell sweet.
Add the black beans or edamame and cook for 2 more minutes.
Finish with lime juice, salt, pepper, and chopped cilantro. Set aside.
Step 4: Bringing It All Together
Now that everything’s prepped, it’s time to finish the dish.
Take your chilled pork belly and cut it into slabs or cubes. Heat a pan until it’s hot. Sear the pork belly pieces fat-side down until the surface is crispy.
Once crisp, brush the pork belly with the mango Scotch bonnet glaze. Let it caramelize in the pan for 1 to 2 minutes.
Plate a big spoonful of the corn succotash in the center of your plate. Place the glazed pork belly on top.
Want to impress your guests? Add some microgreens, pickled onions, or a drizzle of cilantro oil for a chef’s touch. A little extra lime zest on top never hurts, either.
Final Thoughts
This Floribbean BBQ Pork Belly is more than just dinner. It’s a whole experience. The tender pork. The sweet and spicy glaze. The fresh and zesty succotash. It all comes together in the perfect bite.
It takes some planning, but it’s not hard. You can make the pork and glaze the night before. Then just sear and serve when you’re ready to eat.
If you love bold flavors and tropical ingredients, this dish is one to remember. It’s island comfort food with a fancy twist. Serve it with a chilled drink and a smile.
