CaribbeanMedium · Hot
Spiced Pork Belly with Brown Sugar Glaze
Cedric puts his island twist on this rich, melt-in-your-mouth pork belly — a smoky spice rub with warm Caribbean aromatics, finished under the broiler with a sticky brown sugar and lime glaze that caramelizes into something truly special.
Prep
30 min
Cook
1h 45m
Rest
10 min
Total
2h 25m
Method
Season the Pork
1
Pat the pork belly dry with paper towels, then massage the spice rub generously all over the meat and into the scores. Let it sit at room temperature for 20 minutes while you prepare the glaze.
Make the Glaze
2
Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Remove from heat and set aside.
Roast to Perfection
3
4
For extra char and that authentic island smoke, finish under the broiler for 2-3 minutes — watch it closely so the sugar doesn't burn.
Rest and Slice
5
Slice between the score marks into thick pieces. Drizzle any remaining glaze over the top and serve with lime wedges on the side.
E
Nutri-Score
Least favorable
A–E · lower is better · score 25
Calories
1472
per serving
High in saturated fat · 44gHigh in salt · 2518mgCalorie-dense · 1472 kcal
Protein
23g
Carbs
38g
Fat
137g
Sat. fat
44g
Fiber
2g
Sugar
34g
Sodium
2518mg
Gluten FreeDairy FreePaleoNot Suitable KetoNot Suitable Low SodiumNot Suitable Weight LossNot Suitable Heart HealthyNot Suitable Low CarbNot Suitable PrediabeticNot Suitable InflammatoryHigh ProteinModerate Carbs
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.2
per serving
ECarbonAEU all-round· carbon sets the grade
Water
0.9m³
Land
93Pt
Runoff
0.2g P
Pork Belly drives 96% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
7
Sweet
5
Salty
3
Sour
2
Bitter
5
Spicy
Textures
TenderCrispySticky
Aromas
SmokySweetCitrusWarm Spice
Kitchen Equipment
Safety & Storage
Cross Contamination
Raw pork belly should be handled on a dedicated cutting board separate from ready-to-eat foods. Clean and sanitize all utensils, surfaces, and hands thoroughly after handling raw pork to prevent bacterial cross-contamination.
Pork belly must reach an internal temperature of at least 80°C (175°F) for proper fat rendering and tender texture. Use a calibrated meat thermometer inserted into the thickest part of the meat away from bone.
Handling
The 20-minute room temperature rest for seasoned pork belly should not exceed 2 hours total (including prep time) to prevent bacterial growth. Keep refrigerated until ready to use.
Equipment Safety
When finishing under the broiler for 2-3 minutes, maintain constant supervision as the high sugar content in the glaze can transition from caramelization to burning or flaming rapidly.
Storage
Raw pork belly must be stored at or below 4°C (40°F). Store separately from other foods, especially those that will be eaten raw. Use within 3-5 days of purchase or freeze for longer storage.
Allergen Warning
Coconut is classified as a tree nut allergen. Verify all guests and family members have no coconut or tree nut allergies before serving.
Dietary Warning
This recipe contains raw honey. Raw honey poses a risk of botulism for infants under 12 months, pregnant individuals, and immunocompromised persons. Do not serve raw honey to these populations.
Pro Tips
Technique
When you're scoring that pork belly, don't just make shallow cuts — go deep enough to reach the fat layer but stop before you butcher the meat. Those channels let your spice rub reach every part and give the glaze somewhere to nestle and caramelize into something beautiful.
Substitution
Can't find Scotch bonnets? No problem, mon — a habanero brings the same fruity heat and floral sweetness that defines Caribbean cooking. And if coconut oil isn't in your pantry, reach for melted butter or vegetable oil instead; the coconut just adds that island character we love.
Equipment
Your Dutch oven is doing heavy lifting here — it traps steam and keeps the pork juicy during that long roast. But if you want true island flavor, finish this on a grill or under a smoker for 10 minutes at the end. The charred wood notes against that sticky glaze? That's the difference between good and unforgettable.
From the chef
Pork belly gets a dry rub of smoked paprika, cayenne, cinnamon, cloves, and ginger before it goes into the oven low and slow — the fat renders out, the spices set into the crust, and the whole thing turns deeply fragrant. The brown sugar and lime glaze comes last, brushed on and finished under the broiler so it caramelizes sticky and sharp over that smoky crust. That combination of warm island spice, sweet glaze, and bright lime at the finish is what makes this pork memorable. Watch the broiler closely — good caramel and burnt sugar are only seconds apart.
TagsSpicySmokyCaramelizedPork BellyBroiledGlazedIsland Style
AllergensTree Nuts
Source: generated · June 10, 2026