Cali Cherry Chili Pork Belly (Smoked, Glazed & Crispy)

By Nick Keith
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Sweet, Smoky, and Crispy Pork Belly on the Gravity 800

This Cali Cherry Chili Pork Belly recipe brings together bold cherry sweetness, a touch of Thai chili heat, and the irresistible crispiness of seared pork belly—all smoked low and slow on the Masterbuilt Gravity Series® 800. It's sticky, savory, and guaranteed to steal the show at your next BBQ.

 

Why Use the Gravity Series® 800?

The Masterbuilt Gravity Series® 800 offers unmatched versatility—smoke low at 225°F, then crank it up to sear at 700°F without switching grills. Its digital control panel and gravity-fed charcoal hopper make charcoal cooking easy, consistent, and flavorful, so you can focus on building epic flavor with ease.

Nick Keith

Cali Cherry Chili Pork Belly (Smoked, Glazed & Crispy)

Serves: 6 people
Cook Time: 2 - 3 hours
Skill:
Intermediate
Method:
Smoked
Food:
Pork
Cali Cherry Chili Pork Belly (Smoked, Glazed & Crispy)

Ingredients

  • Pork Belly

  • Cherry Chili Glaze

Instructions

  1. 01

    Slice your pork belly into ¼-inch thick strips for maximum surface area and seasoning coverage. Generously season with Finesse Garlic and your favorite pork & poultry rub.

  2. 02

    Preheat your Gravity Series® 800 to 225°F and add a mild wood like cherry or apple for extra depth. Smoke the pork belly strips for 2 hours or until they’ve developed a deep red-brown bark and plenty of flavor.

  3. 03

    Once smoked, transfer the pork belly to a hot cast iron skillet on your grill grates to sear until crispy on both sides. This step adds a satisfying texture to contrast the sticky glaze.

  4. 04

    While the pork is crisping, combine cherry preserves, Thai chili sauce, chipotle ketchup, lime zest & juice, and seasoning in a saucepan. Let it simmer and mash the cherries to break them down. Add a splash of water if the glaze becomes too thick.

  5. 05

    Brush the crispy pork belly with the cherry chili glaze and return to the smoker set at 300°F. Cook for another 10 minutes until the glaze becomes sticky and tacky.

  6. 06

    Top with fried garlic and freshly sliced green onions. Serve over rice or enjoy as-is for a bold, flavor-packed BBQ dish.

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