Grilled Kurobuta Pork Belly on a Stick From Stix on Grace Bay

This easy recipe for grilled Kurobuta pork with BBQ syrup and sweet potato straws comes to us from Stix on Grace Bay, the first pop-up restaurant in the Caribbean. Found on Grace Bay Beach, this establishment is the handiwork of Grace Bay Club, the first five-star hotel in Providenciales. This relaxed beachfront restaurant opened back in December and offers "everything on a stick." Since it is a pop-up, Stix on Grace Bay will only be only for a couple more months, closing in July. If you can't get to it in time though, check out this recipe and try it at home!


  • 500 gm (about one pound) of Kurobuta pork belly
  • 8 gm (roughly 1.6 teaspoons) salt
  • 5 gm (roughly one teaspoon) pepper
  • 4 gm (roughly .8 teaspoon) sugar
  • 1 lemon rind
  • 1 lime rind
  • 100 ml (roughly 6.7 tablespoons) barbecue sauce
  • 50 ml (around 1.6 ounces) potato straw
  • 100 ml (roughly 6.7 tablespoons) refined oil

Take the pork belly and remove the skin from it, leaving very little fat on the flesh. Marinate it nicely with the salt, pepper, sugar, lemon and lime rinds. Let it sit in the fridge overnight.

When ready, remove the marinade and roast pork in the oven at 350 degrees for two hours. After two hours it should be soft and very juicy with a little bit of a golden brown color to it.

Fry the straw sweet potatoes until crispy and keep warm.

In the meanwhile, reduce the barbecue sauce with some sugar to a syrup consistency.

To serve, cut one inch square cubes of the pork belly and dip it in the barbeque sauce. Re-warm the belly in the oven and serve it on skewers. Top with the sweet potato straws.


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