1. Combine coriander, fennel, allspice and black pepper and set aside. In a separate bowl, combine kosher salt and brown sugar and set aside.

2. Place pork belly in an oven-safe casserole dish. Spread evenly with Florida Orange zest and thyme.

3. Sprinkle with Florida Orange and Tangerine Juices and season with spice mixture. Rub salt and brown sugar mixture evenly over pork belly. Cover and refrigerate for 5 hours.

4. While pork belly is curing, prepare Maple Bourbon Glaze. First, combine Florida Orange Juice, bourbon, maple syrup, white wine vinegar and orange marmalade.

5. Bring to a simmer in a medium saucepan and reduce volume by ⅔. Add butter and stir until melted. Season to taste with salt and pepper. Pour glaze into a blender and blend until smooth.

6. To prepare Florida Grapefruit Slaw, place Napa and red cabbage in a mixing bowl. Sprinkle with kosher salt and let stand for 10 minutes. Use a piece of cheesecloth to squeeze excess liquid from cabbage, then discard liquid.

7. Add Florida Grapefruit segments to cabbage and combine. In a separate bowl, combine Florida Grapefruit zest, olive oil mayonnaise, sugar and lime juice. Pour over shredded cabbage and Florida Grapefruit segments and toss to combine.

8. Remove pork belly from refrigerator and rinse under cold water to remove salt mixture. Place in an oven-safe casserole dish with lid and bake at 300° F for 1 ½ hours. Remove from oven and allow to cool to room temperature.

9. Slice thinly. Sauté in a large skillet to brown and crisp both sides of pork belly slices. Remove to a plate lined with paper towels to drain any excess oil.

10. To serve, place one slice of pork belly on each plate and drizzle with Maple Bourbon Glaze. Serve with Florida Grapefruit Slaw on the side.