Heat smoker to 275°F.

In a mixing bowl, combine sugar, salt, garlic, mustard powder, ground ginger, paprika and cayenne pepper. Set aside.

Slice the pork belly into 1-inch cubes and toss with the spice mix and 1 teaspoon canola oil until lightly coated. Set pork in a steamer basket and place in the smoker. Spritz with pineapple juice at the beginning before closing the smoker, and once every hour after. Smoke until pork takes on a deep red-brown coloring and starts to become tender, about 3 hours.

Remove pork from smoker and transfer to an oven-proof baking dish. Pour chicken broth into the dish, until the liquid is about ½—¾ up the sides of the pork. Tightly cover with a lid or with foil and place back in smoker for an additional 1½ to 2 hours, or until completely tender.

While pork is in its last leg of cooking, make the Honey-Sriracha Glaze:

Place 1 cup chicken broth into a medium-sized saucepan over medium high-heat and simmer for 20 minutes, or until reduced to ½ cup. Stir in honey, balsamic vinegar, sriracha, rice wine vinegar, soy sauce and ginger. Simmer for another 10 minutes.

Whisk together corn starch and cold water to form a slurry. With the sauce still over the heat, pour in the corn starch slurry while whisking to prevent clumps from forming. Remove pan from heat once the sauce begins to thicken, about 1—2 minutes.

Remove pork belly from the smoker and toss with half the Honey-Sriracha Glaze. Spread pork across a pan and set back into the smoker to allow the sauce to set, about 10—15 minutes.

Grill the pineapple cubes over medium-high heat for about 2 minutes per side to caramelize. Glaze with teriyaki sauce and finish grilling long enough to get the sauce to set, about 1—2 minutes longer.

To assemble the skewers, thread a piece of grilled pineapple, smoked pork belly and cherry onto each skewer. Brush with the remaining Honey-Sriracha Glaze and serve warm.

Mentor: Kevin Barko (2nd from right), Chef/ Owner, Heritage Street Cooks (Buckeye) and C-CAP Student/Alumni Team