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Sweet and Spicy Pork Belly Bites with Mango Slaw
Original recipe: 4 servings · Prep: 20 min · Cook: 30 min · Total: 50 min
By PowerProteinPlates Editorial TeamPublished Apr 6, 2026 | Updated Oct 10, 2026
Caribbean
50 mins
easy-recipessnack-ideasgluten-freewhole-foods
Roasted pork belly cubes seasoned with honey and coconut aminos, served with mango, pepper and carrot slaw.
Prep
20 min
Cook
30 min
Total
50 min
Servings
4
Difficulty
medium
Cuisine
Caribbean
Ingredients
Servings
4
- 1 lb pork belly, skin removed, cut into 1-inch cubes
- 2 tbsp coconut oil
- 1 tbsp honey
- 1 tbsp coconut aminos
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 ripe mango, peeled and julienned
- 1/2 small red onion, thinly sliced
- 1 red bell pepper, julienned
- 1 small carrot, peeled and shredded
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
-
Preheat oven to 400°F (200°C).
-
In a large bowl, toss pork belly cubes with coconut oil, honey, coconut aminos, smoked paprika, cayenne pepper, sea salt, and black pepper until evenly coated.
-
Arrange the pork belly cubes in a single layer on a rimmed baking sheet lined with parchment paper or a silicone mat.
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Roast for an estimated 25-30 minutes, turning halfway through, until browned and a thermometer inserted into the thickest pieces reads at least 145 F (63 C). Continue cooking as needed and rest at least 3 minutes before serving.
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While roasting, prepare the mango slaw by combining mango, red onion, red bell pepper, carrot, and cilantro in a large bowl.
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In a small bowl, whisk lime juice, apple cider vinegar, olive oil, sea salt, and black pepper to create the dressing.
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Toss slaw with dressing and refrigerate until serving.
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Once pork is done, remove from oven and allow to cool slightly.
-
Serve pork belly bites alongside or atop mango slaw for a flavorful, balanced snack.
-
Refrigerate pork and slaw promptly in separate covered containers for up to 3 days. Reheat pork until hot throughout and serve slaw chilled.
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