Smoky Cider Glazed Irish Pork Belly: An Arteflame Feast

Introduction

There is something primal and deeply satisfying about the sound of pork belly sizzling on a hot steel griddle. When you combine the rich, savory decadence of pork with the sharp, fruity brightness of dry Irish cider, you create a dish that transcends the ordinary backyard barbecue. This Cider Glazed Irish Pork Belly recipe is designed specifically for the Arteflame grill, taking advantage of its unique ability to sear at high heat while simultaneously allowing for a slower, controlled roast on the cooler zones of the cooktop. This isn't just a meal; it is a celebration of texture and flavor.

The secret lies in the balance. The fatty richness of the belly needs the acidity of the cider and mustard to cut through it, while the heat of the fire adds that signature smoky finish that an oven simply cannot replicate. Whether you are hosting a St. Patrick's Day feast or simply elevating your Sunday grilling ritual, this dish promises meltingly tender meat topped with a sticky, caramelized glaze that will have your guests coming back for seconds before the first round is even finished.

Ingredients

The Pork & Rub

• 3 lbs Pork Belly (skin removed, whole slab or cut into thick strips)
• 2 tbsp Kosher Salt
• 1 tbsp Freshly Cracked Black Pepper
• 1 tbsp Fennel Seeds, crushed
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 2 tbsp Olive Oil (for coating)

The Irish Cider Glaze

• 1 ½ cups Dry Irish Hard Cider (e.g., Magners or Guinness cider)
• ½ cup Brown Sugar, packed
• ¼ cup Apple Cider Vinegar
• 2 tbsp Dijon Mustard
• 1 tbsp Soy Sauce (for umami depth)
• 1 Cinnamon Stick
• 2 sprigs Fresh Thyme
• 2 tbsp Unsalted Butter (cold)

Garnish

• Fresh Chives, finely chopped
• Granny Smith Apple slices (optional, for serving)

Instructions

Step 1: Prep and Season the Meat

1. Pat the pork belly completely dry with paper towels. Moisture is the enemy of a good sear.
2. Using a sharp knife, score the fat cap in a diamond pattern, being careful not to cut into the meat. This helps the fat render and the glaze adhere.
3. In a small bowl, mix the kosher salt, pepper, crushed fennel seeds, garlic powder, and smoked paprika.
4. Rub the pork belly all over with olive oil, then generously apply the spice rub, massaging it into the scored fat and all sides of the meat. Let it sit at room temperature for 30 minutes while you prep the grill.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want to establish a hot center ring for searing and a moderate outer ring for slower cooking.
2. Allow the cooktop to heat up for about 15-20 minutes. The steel should be hot enough that water droplets dance and evaporate immediately.
3. Lightly oil the cooktop surface with a high-heat oil (like grapeseed or canola) to season it before the meat goes on.

Step 3: Sear and Render

1. Place the pork belly, fat-side down, on the hotter part of the cooktop (nearer to the center opening, but not directly in the flames).
2. Sear for about 5-8 minutes until the fat is golden brown and crispy. Watch for flare-ups, though the solid cooktop minimizes this risk.
3. Flip the pork belly and sear all other sides for 2-3 minutes each to lock in juices and develop a crust.
4. Move the pork belly to the outer, cooler edge of the cooktop to continue cooking gently. Internal temperature should reach about 160°F (71°C) before glazing, but we aim for tenderness, which takes time.

Step 4: Create the Cider Glaze

1. While the pork is roasting on the outer ring, place a cast-iron sauce pot directly on the flat cooktop.
2. Add the Irish cider, brown sugar, vinegar, soy sauce, Dijon mustard, cinnamon stick, and thyme sprigs to the pot.
3. Stir well and let the mixture simmer. Move the pot closer to the fire to boil it down until it reduces by half and thickens into a syrup consistency (about 10-15 minutes).
4. Remove from heat (move to the very edge of the grill) and whisk in the cold butter to create a glossy finish. Remove the cinnamon stick and thyme.

Step 5: Glaze and Finish

1. Move the pork belly back toward the medium-heat zone.
2. Brush the glaze generously over the pork belly, turning it frequently so the sugars caramelize without burning. Do this for the final 5-10 minutes of cooking.
3. Once the pork is sticky, dark, and glossy, remove it from the grill.
4. Let the meat rest for 10 minutes before slicing. Garnish with fresh chives and serve immediately.

Tips

Cooking pork belly on the Arteflame requires a bit of patience to render the fat correctly. If you find the outside is browning too fast while the inside is still tough, utilize the temperature gradient of the grill. Move the meat to the farthest edge of the cooktop where the heat is lowest. You can even cover the meat with a stainless steel dome or a loose foil tent to trap heat and simulate an oven effect, helping to break down the connective tissue without burning the exterior rub.

Regarding the glaze, sugar burns quickly. Do not apply the sugary cider glaze until the meat is 90% cooked. If you apply it too early, the sugar will char into bitter carbon before the pork is tender. Always keep a close eye on your sauce pot as well; liquids evaporate faster on the open griddle than you might expect, so stir frequently to prevent the glaze from scorching on the bottom of the pot.

Variations

While the apple cider profile is a classic companion to pork, this recipe is highly adaptable to your taste preferences. You can easily shift the flavor profile from Celtic to Asian or Southern BBQ with just a few ingredient swaps. The technique of searing and slow-roasting on the Arteflame remains the same, ensuring a perfect result regardless of the sauce. Here are a few delicious ways to mix it up:

• Bourbon & Maple: Substitute the Irish cider with half a cup of Bourbon and replace the brown sugar with maple syrup for a rich, smoky American twist.
• Spicy Kick: Add a tablespoon of red chili flakes or a chopped fresh jalapeño to the glaze reduction for a sweet and spicy contrast.
• Asian Fusion: Swap the cider for rice wine vinegar and ginger beer, and add star anise instead of cinnamon, finishing with sesame seeds.
• Herb Crusted: Skip the liquid glaze entirely and coat the pork in a wet paste of rosemary, sage, garlic, and olive oil for a savory, non-sweet version.
• Citrus Zing: Use orange juice instead of apple cider and garnish with orange zest to brighten up the heavy richness of the belly.

Best pairings

Pork belly is incredibly rich and fatty, so the best pairings are those that provide acidity, crunch, or starch to absorb the flavors. Since you are already using the Arteflame, try utilizing the juices from the pork to flavor your sides. Grilled vegetables absorb the pork fat beautifully, creating a cohesive meal where every element complements the other. Keep the sides relatively simple to let the pork shine as the star of the show.

• Grilled Cabbage Steaks: Slice cabbage into thick discs, season with salt and caraway seeds, and grill them in the rendered pork fat until charred and tender.
• Irish Colcannon: A creamy mashed potato dish with kale or cabbage and green onions—perfect for soaking up the extra cider glaze.
• Pickled Vegetables: A side of pickled red onions or cucumbers cuts through the heaviness of the meat.
• Drink Pairing: A cold Dry Irish Stout (like Guinness) or a crisp Hard Cider mirrors the flavors in the glaze perfectly.

Conclusion

Mastering this Cider Glazed Irish Pork Belly on your Arteflame is more than just following a recipe; it is about controlling the fire and understanding the meat. The result is a dish that looks as impressive as it tastes—glistening with a mahogany glaze, smelling of sweet apples and wood smoke, and offering that perfect bite of crispy fat and succulent meat. It is the kind of meal that brings people together around the fire, sharing stories while the grill cools down.

We hope this recipe becomes a staple in your outdoor cooking repertoire. The unique design of the Arteflame makes cooking cuts like pork belly approachable and fun, turning a simple slab of meat into a gourmet experience. So pour yourself a cider, light the fire, and enjoy the process of creating something truly delicious.