Dinner DeeAs recipe: Floribbean BBQ Pork Belly

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Floribbean BBQ Pork Belly with Mango Scotch Bonnet Glaze & Charred Corn Succotash

Serves 2 to 4

Ingredients

Braised Pork Belly (Make Ahead)

1 ½ lb pork belly, skin off
4 cups low-sodium chicken or vegetable stock
½ cup orange juice
¼ cup coconut aminos or low-sodium soy sauce
4 garlic cloves, smashed
1 thumb ginger, sliced
1 star anise
1 cinnamon stick
2 tbsp brown sugar or coconut sugar
zest of 1 lime

Mango Scotch Bonnet Glaze

1 cup ripe mango purée (fresh or frozen)
1 Scotch bonnet pepper, seeded (optional for heat control)
2 tbsp apple cider vinegar
1 tbsp honey or date syrup
juice of 1 lime
zest of 1 orange
1 tsp fresh grated ginger
pinch of salt

Charred Corn Succotash

2 ears corn, grilled and kernels removed (or 1 ½ cups fire-roasted frozen corn)
½ cup diced bell pepper (red or yellow)
¼ cup diced red or strawberry onion
¼ cup black beans or shelled edamame
1 tbsp olive oil
1 tbsp lime juice
1 tbsp chopped cilantro
salt and pepper to taste

Directions

To Prepare Pork Belly (Make Ahead)

Score fat cap in crosshatch pattern (don’t cut into meat).
In hot pan, sear pork belly fat-side down until golden brown.
Place pork belly in braising pan with all other ingredients. Bring to simmer.
Cover tightly and braise at 300°F for 2.5 - 3 hours or until fork-tender.
Cool in liquid, then chill overnight. Cut into slabs or cubes for finishing.

To Make Glaze

Blend all glaze ingredients until smooth.
Simmer over low heat for 5–6 minutes until thickened. Cool and set aside.

To Make Succotash

Heat olive oil in skillet. Add corn, bell pepper, and onion. Sauté until browned.
Add black beans or edamame. Cook 2 more minutes.
Finish with lime juice, salt, pepper, and cilantro.

To Finish & Plate