Honey-Glazed Swiss Pork Belly on Arteflame Grill

Introduction

Swiss cuisine meets smoky perfection with this Honey-Glazed Swiss Pork Belly. This recipe brings together tender, juicy pork belly caramelized in a Swiss honey glaze to achieve a crispy outer layer packed with flavor. The Arteflame Grill ensures a high-heat sear before finishing the cooking process on the surrounding flat-top cooktop, producing a succulent result every time. Follow these simple steps to create a dish that will impress your family and friends.

Ingredients

• 2 lbs pork belly, skin-on
• 1/4 cup Swiss honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp unsalted butter

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oil-soaked napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the Honey Glaze

1. In a small bowl, mix Swiss honey, Dijon mustard, apple cider vinegar, smoked paprika, and garlic powder.
2. Stir until the glaze is smooth and well combined.

Step 3: Season the Pork Belly

1. Pat the pork belly dry with a paper towel.
2. Season generously with kosher salt and black pepper.
3. Let the pork belly sit for 10 to 15 minutes to allow the seasoning to settle.

Step 4: Sear the Pork Belly

1. Place the pork belly skin-side down on the center grill grate at 1,000°F.
2. Sear for 2-3 minutes until the skin crisps up and locks in the juices.

Step 5: Cook on the Flat-Top Griddle

1. Move the seared pork belly to the surrounding flat cooktop.
2. Cook for about 45 minutes, flipping occasionally, until the internal temperature reaches 180°F.
3. Baste the pork belly with the honey glaze every 10 minutes to build a caramelized crust.

Step 6: Rest and Serve

1. Remove the pork belly from the grill when the internal temperature reaches 165°F (it will continue cooking to reach 180°F).
2. Let it rest for 10 minutes before slicing.
3. Serve and enjoy your perfectly grilled honey-glazed Swiss pork belly.

Tips

• Always let meat rest after grilling to allow juices to redistribute.
• Use wood with a mild flavor, such as cherry or apple, to complement the honey glaze.
• Cook at the hotter part of the cooktop for faster caramelization.

Variations

1. Spicy Honey Glaze: Add 1 tsp chili flakes for a bit of heat.
2. Herbed Butter Glaze: Mix 1 tbsp finely chopped rosemary into the honey glaze.
3. Asian Fusion: Add 1 tbsp soy sauce and 1 tsp grated ginger for an umami twist.
4. Garlic Butter: Melt 2 tbsp butter with minced garlic and brush over pork belly.
5. Smoky Maple: Swap Swiss honey for maple syrup and add 1 tsp smoked salt.

Conclusion

Grilling Honey-Glazed Swiss Pork Belly on the Arteflame grill delivers a rich, caramelized crust with juicy, melt-in-your-mouth texture. By utilizing the high-heat center grill grate and the even-temperature flat-top cooktop, you achieve perfect doneness every time. This is a Swiss-inspired dish that delivers exceptional flavor and an impressive presentation.

Best Pairings

• Swiss Rösti potatoes
• Grilled asparagus
• Light Swiss Riesling wine
• Fresh arugula salad