Hawaiian Grilled Pork Belly with Pineapple Glaze

Introduction

Take your grilling to the next level with this Hawaiian-inspired grilled pork belly. The rich, succulent pork belly is seared over 1,000°F on the Arteflame grill’s center grate, then glazed with a sweet and caramelized pineapple brown sugar glaze. This method locks in the juices and creates a perfect char, while the flat cooktop griddle ensures even cooking without burning. Experience the ultimate island flavors, all cooked to perfection on the Arteflame grill.

Ingredients

• 2 lbs pork belly, sliced into ½-inch thick strips
• 2 cups fresh pineapple juice
• ½ cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger, grated
• 1 teaspoon garlic, minced
• ½ teaspoon cayenne pepper (optional for heat)
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill.
3. Stack firewood on top of the napkins and light them.
4. Allow the grill to heat for about 20 minutes.

Step 2: Make the Pineapple Glaze

1. On the flat cooktop griddle, pour pineapple juice and bring it to a simmer.
2. Add brown sugar, soy sauce, ginger, garlic, and cayenne pepper if using.
3. Stir and let the glaze reduce until thick and slightly sticky.
4. Move the glaze to a cooler part of the griddle to keep warm.

Step 3: Sear the Pork Belly

1. Season the pork belly slices with salt and pepper.
2. Place the pork belly on the center grill grate to sear for about 1-2 minutes per side.
3. Once caramelized, move the pork to the flat griddle cooktop to continue cooking.

Step 4: Glaze and Finish

1. Brush the pork belly with the pineapple glaze, turning frequently.
2. Continue cooking until the internal temperature reaches 170°F.
3. Remove the pork belly when it's at 155°F, as it will continue cooking after removal.

Step 5: Serve and Enjoy

1. Let the pork belly rest for 5 minutes before serving.
2. Serve hot and enjoy the perfectly caramelized, sweet-savory flavors.

Tips

• Use fresh pineapple juice for maximum flavor.
• Control the heat zones on the griddle to prevent burning.
• Let the glaze thicken to a syrupy consistency for better caramelization.
• Always remove meat 15°F before your desired doneness.

Variations

1. Spicy Hawaiian: Add crushed red pepper and extra cayenne for a spicier kick.
2. Garlic Teriyaki: Replace the pineapple juice with teriyaki sauce and add sesame seeds.
3. Smoky BBQ: Use a smoky BBQ sauce instead of brown sugar glaze.
4. Tropical Citrus: Mix orange and lime juice for a citrusy glaze.
5. Honey Glaze: Replace brown sugar with honey for a deeper sweetness.

Best Pairings

• Grilled pineapple rings
• Coconut rice
• Hawaiian coleslaw
• Tropical fruit salsa
• Mai Tai or a chilled pineapple cocktail

Conclusion

Grilling pork belly on the Arteflame grill ensures the perfect sear, locking in juices and enhancing its natural richness with a delicious pineapple glaze. This Hawaiian-inspired dish is a must-try for any grilling enthusiast!