Massachusetts Bourbon Brown Sugar Grilled Pork Belly

Introduction

Bring out the rich flavors of pork belly with this incredible Bourbon Brown Sugar Grilled Pork Belly recipe, cooked to perfection on the Arteflame grill. The high-temperature sear locks in the juices, while the flat cooktop allows for slow caramelization of the brown sugar and bourbon glaze. This melt-in-your-mouth pork belly delivers crisp edges with a perfectly tender interior. Whether you're hosting a backyard barbecue or just craving some next-level grilled meat, this dish will quickly become a favorite.

Ingredients

• 2 lbs pork belly, cut into 1.5-inch cubes
• 1/4 cup bourbon
• 1/4 cup brown sugar, packed
• 2 tbsp butter, melted
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

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

Step 2: Prepare the pork belly

1. In a large bowl, combine bourbon, brown sugar, butter, smoked paprika, garlic powder, salt, and black pepper.
2. Add the pork belly cubes and toss to coat evenly.
3. Let the pork belly marinate while the grill heats up.

Step 3: Sear the pork belly

1. Place the pork belly cubes on the center grill grate over direct heat at 1,000°F.
2. Sear each side for about 30 seconds to lock in the juices.

Step 4: Slow grill on the flat cooktop

1. Move the seared pork belly cubes to the flat cooktop.
2. Arrange them towards the center of the cooktop where it is hotter.
3. Cook, turning occasionally, for about 30-40 minutes until the pork belly reaches 190°F internally.

Step 5: Rest and serve

1. Remove the pork belly cubes from the grill when they reach 175°F internally, as they will continue cooking off the grill.
2. Let them rest for 10 minutes before serving.
3. Enjoy with your favorite side dishes.

Tips

• For extra crispy edges, cook the pork belly longer on the flat cooktop.
• Use a meat thermometer to monitor the internal temperature accurately.
• Baste the pork belly with the leftover marinade halfway through cooking for extra flavor.
• Cook additional sides on the flat cooktop while the pork belly grills.
• Allow the firewood to fully turn to embers for even heat distribution before cooking.

Variations

• Spicy Bourbon: Add 1 tbsp of hot sauce and 1/2 tsp cayenne pepper for a spicy kick.
• Maple Glazed: Replace the brown sugar with maple syrup for a classic New England touch.
• Honey Garlic: Add 2 tbsp of honey and 2 minced garlic cloves for a sweet and savory balance.
• Apple Cider Infused: Swap the bourbon for apple cider and add a pinch of cinnamon.
• Asian-Inspired: Use soy sauce and ginger instead of bourbon and add a sprinkle of sesame seeds before serving.

Best Pairings

• Grilled Corn on the Cob: Cooked on the flat cooktop for a sweet smoky complement.
• Roasted Brussels Sprouts: A crispy and caramelized side dish that balances the richness of pork belly.
• Mashed Sweet Potatoes: Their natural sweetness pairs beautifully with the bourbon glaze.
• Grilled Pineapple: A tangy and sweet side that enhances the smoky flavors.
• Bourbon Old Fashioned: A classic cocktail that pairs well with the caramelized pork belly.

Conclusion

Cooking pork belly on the Arteflame grill results in a mouthwatering dish with a perfect balance of crispiness and tenderness. Thanks to the searing power of the center grill grate and the even heat of the flat cooktop, this recipe ensures the ultimate flavor experience. Whether you make the original version or experiment with one of the variations, this dish is sure to impress.