Caribbean
⭐ Highly Rated
15 minmedium
CaribbeanDinner
Recipe Story
origins & traditionsThis show-stopping Caribbean dinner combines the richness of perfectly crisped pork belly with the natural sweetness of roasted sweet potatoes and the bright, refreshing notes of fresh mango salsa. The pork is seasoned with a blend of aromatic island spices including thyme, garlic, and scotch bonnet pepper heat, then slow-roasted until the fat renders and the skin becomes impossibly crispy. The sweet potato mash is enriched with coconut milk and butter, creating a luxurious base that complements the savory pork. The crowning glory is a fresh mango salsa studded with red bell peppers, cilantro, and lime juice that cuts through the richness and adds essential brightness. This recipe celebrates the diverse culinary influences of the Caribbean, from African cooking techniques to indigenous ingredients and tropical produce. Perfect for family gatherings or when you want to impress dinner guests with bold, vibrant flavors that transport you straight to the islands.
Instructions
step by step0/9 done
Preheat oven to 300°F. Score the pork belly skin in a crosshatch pattern, being careful not to cut into the meat.
In a small bowl, combine 2 teaspoons salt, 1 teaspoon black pepper, 2 teaspoons thyme, 1 teaspoon paprika, and 1/2 teaspoon cayenne. Rub this mixture all over the pork belly, especially into the scored skin.
Place pork belly skin-side up on a roasting rack set in a roasting pan. Roast for 1 hour at 300°F.
While pork roasts, peel and cube sweet potatoes into 1-inch pieces. Place in a large pot, cover with water, add 1 teaspoon salt, and bring to a boil. Cook for 15-20 minutes until fork-tender.
Increase oven temperature to 450°F and roast pork for an additional 25-30 minutes until skin is crispy and golden brown.
Drain sweet potatoes and return to pot. Add 3 tablespoons butter, 1/4 cup coconut milk, salt and black pepper to taste. Mash until smooth and creamy.
For the mango salsa: dice 2 mangoes, 1 red bell pepper, and combine with 3 tablespoons chopped cilantro, juice of 2 limes, 1 minced garlic clove, and salt to taste. Mix well.
Let pork rest for 10 minutes after removing from oven, then slice into portions.
Serve sliced pork belly over sweet potato mash, topped generously with mango salsa.
Crispy Pork Belly with Sweet Potato Mash and Mango Salsa
4.6 (92)
Succulent pork belly roasted to golden perfection, served with creamy sweet potato mash and a vibrant tropical mango salsa that brings authentic Caribbean flavors to your table.
medium
1h 55m
6 servings
Ingredients
0 of 14 checked
Main Protein
- 1200 grams pork-chops, pork belly, skin scored
Main Dish
- 3 pieces sweet-potatoes, peeled and cubed
- 3 tablespoons butter, room temperature
- 1/4 cups coconut, coconut milk
Salsa
- 2 pieces mango, diced
- 1 pieces bell-peppers, red, finely diced
- 2 pieces lime, juiced
- 3 tablespoons cilantro, freshly chopped
Seasonings
- 4 cloves garlic, minced
- 2 teaspoons thyme, dried
- 2 teaspoons paprika
- 1/2 teaspoons cayenne (optional)
- 3 teaspoons salt, divided
- 1 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•For extra crispy skin, ensure the pork belly is completely dry before seasoning - pat it thoroughly with paper towels.
•You can also air-dry it uncovered in the refrigerator overnight.
•If your pork skin isn't crisping properly, place it under the broiler for the last 5 minutes, watching carefully.
•The mango salsa can be made up to 2 hours ahead and refrigerated.
•For a spicier version, add minced scotch bonnet pepper to the salsa.
•If pork belly is unavailable, thick-cut bone-in pork chops work well with adjusted cooking times.
•The sweet potato mash can be kept warm in a covered pot over very low heat.
•For a dairy-free version, substitute additional coconut milk for the butter.
•Leftovers make excellent sandwiches the next day.
