Grilled Pork Belly (South Carolina Vinegar Sauce) | Arteflame

Introduction

There is a specific kind of magic that happens when pork belly hits a screaming hot griddle. It is that initial hiss, followed by the intoxicating aroma of rendering fat and wood smoke. This recipe is pure barbecue alchemy—transforming rich, savory "meat candy" into something balanced and addictive with a classic South Carolina vinegar sauce. It reminds me of humid summer cookouts where the food is messy, the laughter is loud, and the flavors are bold.

The Perfect Balance

What makes this dish a permanent fixture in my rotation is the interplay of flavors. Pork belly can sometimes feel too heavy, but the sharp acidity of the vinegar dip cuts right through that richness, cleansing the palate after every bite. Plus, cooking it on the Arteflame means getting that coveted crispy edge-to-edge sear that a standard grate just can't replicate.

Kitchen Wisdom

• Manage your heat zones: Start the pork near the center to sear, then move it to the cooler outer ring to render the fat slowly without burning the sugar rub.
• Let it rest: Never skip the resting period; cutting too soon lets all those precious juices escape before you take a bite.

Make It Your Own

No apple cider vinegar? White wine vinegar works in a pinch. If you are watching your sugar intake, swap the brown sugar in the rub for a granulated monk fruit sweetener, though you won't get quite the same caramelization.

Ingredients

The Pork Belly

• 3 lbs Pork Belly, skin removed and sliced into 1-inch thick strips
• 2 tbsp Olive oil or Mustard (as a binder)

The Dry Rub

• 1/4 cup Brown Sugar
• 1 tbsp Smoked Paprika
• 1 tbsp Kosher Salt
• 1 tbsp Coarse Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Cayenne Pepper (optional for extra heat)

South Carolina Vinegar Sauce

• 1 cup Apple Cider Vinegar
• 1/2 cup White Vinegar
• 1 tbsp Brown Sugar
• 1 tsp Red Pepper Flakes (adjust to taste)
• 1 tsp Hot Sauce (Tabasco or similar)
• 1/2 tsp Salt
• 1/2 tsp Black Pepper

Instructions

Step 1: Prep the Pork Belly

1. Begin by rinsing your pork belly strips and patting them completely dry with paper towels. Dry meat sears better, ensuring that crispy crust we are aiming for.
2. Apply a thin layer of olive oil or yellow mustard to the strips. This acts as a binder to help the seasoning stick.
3. In a small bowl, mix all the dry rub ingredients together. Generously coat the pork belly strips on all sides with the rub, pressing it into the meat. Let the meat sit at room temperature for about 20-30 minutes to allow the flavors to penetrate.

Step 2: Prepare the Vinegar Sauce

1. While the meat is resting, combine the apple cider vinegar, white vinegar, brown sugar, red pepper flakes, hot sauce, salt, and pepper in a bowl or a jar.
2. Whisk vigorously until the sugar and salt have completely dissolved.
3. Let the sauce sit so the flavors can meld. This sauce is best served at room temperature or slightly warm, but not boiling hot.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want the cooktop to be hot enough to sear, but you also need different heat zones to manage the rendering process.
2. Once the grill grate reaches searing temperature (around 400°F-450°F on the flat cooktop), lightly oil the surface to prevent sticking.

Step 4: Grill the Pork Belly

1. Place the pork belly strips on the flat cooktop. You should hear an immediate and aggressive sizzle.
2. Grill for about 4-5 minutes per side. The goal is to render the fat slowly while building a deep, mahogany crust. If the fire is too hot and the sugar in the rub starts to burn, move the strips further away from the center toward the cooler outer edge.
3. Continue flipping and rotating until the fat has rendered significantly and the exterior is crispy and golden brown. The internal temperature should reach about 165°F-175°F for tender bites.

Step 5: Sauce and Serve

1. In the last minute of cooking, you can lightly brush a little bit of the vinegar sauce onto the meat, but be careful of flare-ups. Traditionally, this style of sauce is used as a dip or a finishing drizzle.
2. Remove the pork belly from the grill and let it rest for 5 minutes.
3. Slice into bite-sized chunks and serve immediately with a generous side of the South Carolina vinegar sauce for dipping.

Tips

Cooking pork belly requires patience and heat management. The magic lies in rendering the fat so it becomes melt-in-your-mouth tender rather than chewy. On an Arteflame, utilize the heat zones intelligently. Start the pork closer to the center to get that initial hard sear, then move the strips toward the outer ring to let them finish cooking more gently. This ensures the inside is fully cooked without carbonizing the exterior rub. Furthermore, do not skip the resting period. The vinegar sauce is highly acidic, which is delicious, but if you cut the meat too early, the juices will run out, leaving you with dry pork. Let the juices redistribute, then hit it with the acid.

Variations

While the South Carolina vinegar style is a classic, pork belly is an incredibly versatile canvas for flavors. If you want to switch things up for your next cookout, consider these adjustments to tailor the profile to your guests' preferences. Here are a few ways to modify this recipe:

• South Carolina Gold: Add 1/2 cup of yellow mustard and 2 tablespoons of honey to the vinegar sauce for a tangy, sweet "Gold" style BBQ sauce.
• Asian Fusion: Swap the BBQ rub for Chinese Five Spice and glaze with a mixture of soy sauce, ginger, and honey instead of the vinegar sauce.
• Burnt Ends Style: After grilling, cube the pork, toss it in a thick tomato-based BBQ sauce, and put it back on the grill in a cast-iron skillet to caramelize further.
• Spicy Maple: Add cayenne pepper to the dry rub and drizzle the finished pork with pure maple syrup for a sweet heat combo.
• Herb Crusted: Omit the sugar in the rub and use fresh rosemary, thyme, and garlic for a savory, non-BBQ approach.

Best pairings

Because pork belly is so rich and fatty, the best side dishes are those that offer texture and acidity to cleanse the palate. You want to avoid overly heavy sides that might make the meal feel sluggish. Fresh, crisp, and tangy elements work best to round out the dining experience. Here are some excellent pairing options:

• Creamy Coleslaw: The crunch of cabbage and the tang of dressing is the traditional BBQ sidekick for a reason.
• Pickled Vegetables: A jar of spicy pickles or pickled red onions adds a necessary acidic crunch.
• Grilled Corn on the Cob: Cooked right on the Arteflame alongside the pork, charred corn adds sweetness and smoke.
• Cornbread: A slice of buttery cornbread helps sop up any extra juices or sauce.
• Cold Pilsner or IPA: The bitterness and carbonation of a cold beer cut through the fat perfectly.

Conclusion

Mastering grilled pork belly on the Arteflame is a rite of passage for any serious outdoor cook. It transforms a humble cut of meat into a luxurious, flavor-packed experience that is impossible to replicate in a standard kitchen. The interplay between the smoky, charred fat and the sharp, spicy South Carolina vinegar sauce creates a balance that keeps you coming back for "just one more piece." whether you serve this as a main course or as decadent appetizers for a party, it is sure to disappear quickly. So, clean off your grill, mix up that sauce, and enjoy the process of creating real wood-fired flavor.