Grilled Pork Belly Skewers from Chiles and Smoke

Step 1

Start preheating your smoker to 225 degrees Fahrenheit.

Step 2

Slice the pork belly into 4- to 5-inch slivers, roughly 1-inch wide. Skewer each one of these. It’s fair to assume that 3 lbs of pork belly would yield about 10–12 skewers.

Step 3

Sprinkle pineapple ancho rub over each skewer — be sure to catch each side. The exact amount will vary, based on how many skewers you’re whipping up.

Step 4

That smoker’s looking pretty lonely over there, isn’t it? Feed it your skewers and cook until 195 degrees, or about 90 minutes. For best results, consider mopping or brushing them with pineapple juice about every half-hour. That’ll keep the outside nice and moist, just how it should be.

Step 5

After your second slathering of pineapple juice, it’s a good time to prepare the glaze. Combine all glaze ingredients in a small saucepan and bring them to a boil. Once there, cook for 3–4 minutes; you’re looking for it to begin thickening nicely. Remove from heat and allow tocool. If too thick, stir in more pineapple juice.

Step 6

When the initial smoking is finished, remove the skewers from the cooking surface and brush the pork belly lightly with glaze on all sides. Return to the smoker for a few minutes — you’re adding a nice caramelization to the dish.

Step 7

Combine the crushed tortilla chips and lime zest. After a few minutes, take the pork belly off the smoker, sprinkle them with this coating to add texture.

Step 8

Serve and enjoy!