Belgian Winter Spiced Pork Belly on the Arteflame Grill

Introduction

This Belgian-style winter spiced pork belly is grilled to perfection on the Arteflame. The high-heat sear locks in the juices, while reverse-searing on the flat cooktop creates a crispy crust with a tender, juicy inside. Cook all your sides alongside this incredible dish, making for an easy, delicious meal.

Ingredients

• 2 lbs pork belly, skin on
• 1 tbsp coarse sea salt
• 1 tbsp black pepper
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 2 tbsp unsalted butter

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins inside the grill and stack firewood over them.
3. Light the paper and allow the fire to build up; it will be ready in about 20 minutes.

Step 2: Prepare the Pork Belly

1. Score the skin of the pork belly in a crisscross pattern.
2. Mix the salt, pepper, brown sugar, paprika, cinnamon, nutmeg, allspice, and cloves in a bowl.
3. Rub the spice mix all over the pork belly, ensuring even coverage.

Step 3: Sear the Pork Belly

1. Once the grill is hot, melt the butter on the center grill grate.
2. Place the pork belly skin-side down on the center grate for 2-3 minutes until it crisps up.
3. Flip and sear the meat side for another 2 minutes.

Step 4: Reverse Sear on the Flat Cooktop

1. Move the pork belly to the Arteflame flat cooktop.
2. Position it closer to the center for a higher heat or towards the edge for a lower heat.
3. Cook for about 45 minutes, flipping occasionally, until the internal temperature reaches 180°F.
4. Remove from the grill when the internal temperature is 165°F, as it will continue to rise.

Step 5: Rest and Serve

1. Let the pork belly rest for 10 minutes before slicing.
2. Serve hot with your favorite sides grilled on the Arteflame.

Tips

• Make sure to score the pork belly skin to help the fat render properly.
• Use butter instead of oil for better flavor.
• Grill vegetables like Brussels sprouts or sweet potatoes on the flat cooktop alongside the pork belly.
• Adjust cooking zones: Keep the pork near the center for more heat and towards the edge for slower cooking.
• Always let the pork belly rest before slicing to keep it juicy.

Variations

• Honey-Glazed: Add a honey and mustard glaze during the last 10 minutes of cooking for a sweet twist.
• Beer-Marinated: Marinate the pork belly in Belgian beer overnight to enhance flavor.
• Garlic and Herb: Rub with garlic, rosemary, and thyme for an aromatic variation.
• Spicy Maple: Mix maple syrup with chili flakes for a sweet and spicy glaze.
• Smoky Bourbon: Brush with a bourbon and smoked paprika glaze for a deep, smoky taste.

Conclusion

Cooking this Belgian-style winter spiced pork belly on the Arteflame grill guarantees an incredible balance of crispy texture and juicy tenderness. Grilling everything on the flat top makes preparation seamless and enhances flavors. Try one of the variations for a unique twist!

Best Pairings

• Crispy grilled Brussels sprouts
• Grilled sweet potatoes with cinnamon butter
• A Belgian-style Tripel beer
• Warm apple cider for a cozy pairing
• A fresh green salad with a citrus vinaigrette