Crispy Chili-Rubbed Pork Belly
with Cheddar Grits and Pineapple Mojo
Some dishes are all about balance, and this one knows exactly how to play the game. Rich, slow-roasted pork belly with a beautifully caramelized chili crust meets creamy, sharp cheddar grits, while a bright pineapple mojo brings just enough sweetness, citrus, and heat to keep every bite interesting. It’s Southern comfort food with a little tropical attitude—and a plate that looks every bit as impressive as it tastes.
LAND2SHORE / FROM CHEF NICO’S KITCHEN
THE RECIPE
Crispy Chili-Rubbed Pork Belly with Cheddar Grits and Pineapple Mojo
PREPARATION
20 minutes active prep, plus at least 4 hours (preferably overnight) refrigeration
COOK / YIELD
About 3 hours roasting, plus a final sear before service
4 starter portions (1 pork belly piece each)
Made to Be Shared
There’s something wonderful about taking a humble Southern staple like stone-ground grits and giving it a little culinary adventure. Grits have been part of Southern cooking for centuries, while mojo sauces bring their own lively traditions from Caribbean and Latin American kitchens. Here, those influences come together in a dish that’s both familiar and unexpected. The richness of the pork belly calls for something bright, the pineapple answers beautifully, and the cheddar grits bring everything back home. It’s the kind of meal that feels right at home on an upscale restaurant menu but is equally suited to a leisurely weekend dinner with a good glass of wine and absolutely no reason to rush.
The Ingredients
Ingredients & Pantry
CHILI RUBBED PORK BELLY
- 1 1/2 lb skinless pork belly slab
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp ancho chili powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tbsp neutral oil
AGED CHEDDAR GRITS
- 2 cups whole milk
- 2 cups water
- 1 1/2 tsp kosher salt
- 1 cup stone-ground white grits
- 4 oz aged white cheddar, shredded
- 2 tbsp unsalted butter
- 1/2 tsp white pepper
- 2 tbsp heavy cream, optional
GRILLED PINEAPPLE MOJO
- 1 cup fresh pineapple, sliced
- 1 tbsp neutral oil
- 1 tbsp lime juice
- 1 tbsp orange juice
- 1 tsp honey
- 1 tsp minced garlic
- 1 tbsp chopped cilantro
- 1 tsp minced red Fresno chili or jalapeno
- 1/2 tsp kosher salt
- 1/4 tsp cumin
CRUNCHY GARLIC
- 4 oz garlic cloves, thinly sliced
- 1 cup vegetable oil
- 1 pinch kosher salt
OPTIONAL CHILI GLAZE
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tsp chili crisp or sambal
- 1 tsp pork jus or water
- 1 pinch kosher salt
Before You Begin
Prep: 20 minutes active prep, plus at least 4 hours (preferably overnight) refrigeration
Cook: About 3 hours roasting, plus a final sear before service
Yield: 4 starter portions (1 pork belly piece each)
The full measured recipe, printable instructions, and food-safety notes appear below.
CRISPY CHILI-RUBBED PORK BELLY WITH CHEDDAR GRITS AND PINEAPPLE MOJO
Let's COOK, Step by Step
Chef Nico’s preparation, with complete measurements and guidance in the printable recipe below.
01 | Pork Belly
- SEASON THE PORK BELLY Lightly score the fat side of the pork belly in a crosshatch pattern. Combine salt, brown sugar, smoked paprika, ancho chili powder, cumin, coriander, garlic powder, cayenne, and black pepper. Rub seasoning evenly over the pork belly. Cover and refrigerate at least 4 hours, preferably overnight.
- ROAST AND PRESS Preheat oven to 300°F. Place pork belly on a rack-lined pan and roast 2 1/2 to 3 hours, until tender. Chill completely under light weight to compress. Cut into 4 equal portions.
02 | Cheddar Grits
- MAKE THE AGED CHEDDAR GRITS Bring milk, water, and salt to a simmer. Slowly whisk in grits while stirring continuously. Reduce heat to low and cook 30 to 40 minutes, stirring frequently until tender and creamy. Fold in aged cheddar, butter, white pepper, and cream if using. Hold warm and adjust texture with hot milk as needed.
03 | Pineapple Mojo
- MAKE THE GRILLED PINEAPPLE MOJO Brush pineapple lightly with oil. Grill until charred and caramelized on both sides. Dice grilled pineapple small. Combine pineapple with lime juice, orange juice, honey, garlic, cilantro, chili, salt, and cumin. Let sit 15 to 20 minutes before serving.
04 | Crunchy Garlic
- MAKE THE CRUNCHY GARLIC Place sliced garlic and oil in a small saucepan. Cook slowly over low heat until garlic turns golden brown. Strain immediately and season garlic chips lightly with kosher salt. Reserve garlic oil for searing or finishing.
05 | Optional Glaze
- MAKE THE OPTIONAL CHILI GLAZE Warm all ingredients together in a small saute pan. Brush lightly over pork belly during the final sear. Use sparingly so the pork belly stays crisp.
06 | Finish and Serve
- SEAR AND PLATE For serving, sear the pork belly portions in neutral oil until crisp and caramelized on all sides. Spoon 3 oz aged cheddar grits into each warm bowl. Set 1 piece crispy chili-rubbed pork belly on top. Add 1 1/2 tbsp grilled pineapple mojo alongside. Sprinkle with 1 tsp crunchy garlic. Add a light drizzle of chili glaze. Finish with cilantro leaves or micro cilantro, and lime zest if desired.
FROM THE CHEF
Cooling / resting: Chill completely under light weight before portioning, preferably overnight
SAFETY NOTES
Keep the pork belly refrigerated throughout the seasoning period and never dry rub at room temperature.
Roast until the pork belly is fully tender, and cool it promptly rather than leaving it at room temperature before pressing.
Chill the pressed pork belly in the refrigerator under weight, not on the counter, and use within 3 days of roasting.
Use separate boards, knives, and platters for raw pork and for ready-to-eat components like the pineapple mojo and crunchy garlic.
Hot oil for the crunchy garlic is a burn hazard. Cook it over low heat, strain carefully, and never add wet ingredients to the pan.
Refrigerate any reserved garlic oil and use within a few days.
CHEF NICO’S NOTES
Cook and press the pork belly the day before serving. It gives you cleaner portions, better caramelization, and a far more consistent starter plate.
Keep the glaze light. A heavy hand softens the crust you worked three hours to build, so brush it on sparingly during the final sear.
Score the fat before seasoning. A shallow crosshatch helps the rub penetrate and renders the fat more evenly during the long roast.
Press it under real weight. A sheet pan with a few cans on top is enough. Compressed pork belly cuts into clean squares instead of falling apart.
Save the garlic oil. Searing the pork belly in it layers the flavor back into the dish rather than throwing it away.
Balance the plate. The mojo brings acid and the crunchy garlic brings texture. Both exist to cut the richness of the pork, so do not skimp.
AROUND THE TABLE
What to Serve With It
Serve one portion over a small bed of grits with pineapple mojo beside it and crunchy garlic on top. Warm bowls help the grits stay welcoming.
A crisp white wine or sparkling water with lime makes a useful contrast to the rich pork. Follow the recipe’s cooling and reheating guidance, and note the dairy in the grits.
KEEP THIS RECIPE
Chili Rubbed Pork Belly
Crispy chili-rubbed pork belly served over aged cheddar grits with grilled pineapple mojo and crunchy garlic.
- Total Time0 hours
- Yield4 starter portions (1 pork belly piece each) 1x
Ingredients
CHILI RUBBED PORK BELLY
- 1 1/2 lb skinless pork belly slab
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp ancho chili powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tbsp neutral oil
AGED CHEDDAR GRITS
- 2 cups whole milk
- 2 cups water
- 1 1/2 tsp kosher salt
- 1 cup stone-ground white grits
- 4 oz aged white cheddar, shredded
- 2 tbsp unsalted butter
- 1/2 tsp white pepper
- 2 tbsp heavy cream, optional
GRILLED PINEAPPLE MOJO
- 1 cup fresh pineapple, sliced
- 1 tbsp neutral oil
- 1 tbsp lime juice
- 1 tbsp orange juice
- 1 tsp honey
- 1 tsp minced garlic
- 1 tbsp chopped cilantro
- 1 tsp minced red Fresno chili or jalapeno
- 1/2 tsp kosher salt
- 1/4 tsp cumin
CRUNCHY GARLIC
- 4 oz garlic cloves, thinly sliced
- 1 cup vegetable oil
- 1 pinch kosher salt
OPTIONAL CHILI GLAZE
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tsp chili crisp or sambal
- 1 tsp pork jus or water
- 1 pinch kosher salt
Instructions
Pork Belly
- SEASON THE PORK BELLY Lightly score the fat side of the pork belly in a crosshatch pattern. Combine salt, brown sugar, smoked paprika, ancho chili powder, cumin, coriander, garlic powder, cayenne, and black pepper. Rub seasoning evenly over the pork belly. Cover and refrigerate at least 4 hours, preferably overnight.
- ROAST AND PRESS Preheat oven to 300°F. Place pork belly on a rack-lined pan and roast 2 1/2 to 3 hours, until tender. Chill completely under light weight to compress. Cut into 4 equal portions.
Cheddar Grits
- MAKE THE AGED CHEDDAR GRITS Bring milk, water, and salt to a simmer. Slowly whisk in grits while stirring continuously. Reduce heat to low and cook 30 to 40 minutes, stirring frequently until tender and creamy. Fold in aged cheddar, butter, white pepper, and cream if using. Hold warm and adjust texture with hot milk as needed.
Pineapple Mojo
- MAKE THE GRILLED PINEAPPLE MOJO Brush pineapple lightly with oil. Grill until charred and caramelized on both sides. Dice grilled pineapple small. Combine pineapple with lime juice, orange juice, honey, garlic, cilantro, chili, salt, and cumin. Let sit 15 to 20 minutes before serving.
Crunchy Garlic
- MAKE THE CRUNCHY GARLIC Place sliced garlic and oil in a small saucepan. Cook slowly over low heat until garlic turns golden brown. Strain immediately and season garlic chips lightly with kosher salt. Reserve garlic oil for searing or finishing.
Optional Glaze
- MAKE THE OPTIONAL CHILI GLAZE Warm all ingredients together in a small saute pan. Brush lightly over pork belly during the final sear. Use sparingly so the pork belly stays crisp.
Finish and Serve
- SEAR AND PLATE For serving, sear the pork belly portions in neutral oil until crisp and caramelized on all sides. Spoon 3 oz aged cheddar grits into each warm bowl. Set 1 piece crispy chili-rubbed pork belly on top. Add 1 1/2 tbsp grilled pineapple mojo alongside. Sprinkle with 1 tsp crunchy garlic. Add a light drizzle of chili glaze. Finish with cilantro leaves or micro cilantro, and lime zest if desired.
Notes
Cooling / resting: Chill completely under light weight before portioning, preferably overnight
SAFETY NOTES
Keep the pork belly refrigerated throughout the seasoning period and never dry rub at room temperature.
Roast until the pork belly is fully tender, and cool it promptly rather than leaving it at room temperature before pressing.
Chill the pressed pork belly in the refrigerator under weight, not on the counter, and use within 3 days of roasting.
Use separate boards, knives, and platters for raw pork and for ready-to-eat components like the pineapple mojo and crunchy garlic.
Hot oil for the crunchy garlic is a burn hazard. Cook it over low heat, strain carefully, and never add wet ingredients to the pan.
Refrigerate any reserved garlic oil and use within a few days.
CHEF NICO’S NOTES
Cook and press the pork belly the day before serving. It gives you cleaner portions, better caramelization, and a far more consistent starter plate.
Keep the glaze light. A heavy hand softens the crust you worked three hours to build, so brush it on sparingly during the final sear.
Score the fat before seasoning. A shallow crosshatch helps the rub penetrate and renders the fat more evenly during the long roast.
Press it under real weight. A sheet pan with a few cans on top is enough. Compressed pork belly cuts into clean squares instead of falling apart.
Save the garlic oil. Searing the pork belly in it layers the flavor back into the dish rather than throwing it away.
Balance the plate. The mojo brings acid and the crunchy garlic brings texture. Both exist to cut the richness of the pork, so do not skimp.
- Prep Time: 20 minutes active prep, plus at least 4 hours (preferably overnight) refrigeration
- Cook Time: About 3 hours roasting, plus a final sear before service
- Category: Appetizer
CHEF NICO’S ESSENTIALS
Ready, Set, Cook
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