Seared Pork Belly: Red Chile (New Mexico Style) | Arteflame

Introduction

There is something primal about the scent of New Mexico red chiles toasting over an open fire—earthy, slightly sweet, and unmistakably bold. When that aroma meets the savory smoke of pork belly sizzling on the plancha, you know you are in for a treat. This isn’t just barbecue; it is a texture bomb. The outside gets that rugged, caramelized char we all crave, while the inside melts into buttery tenderness that traditional braising just can't replicate. It is the perfect centerpiece for a backyard fiesta that lingers long into the evening.

Why This Recipe Works

I adore this method because it leverages the Arteflame’s unique heat zones. Unlike a standard oven braise, the flat-top griddle allows you to render the fat slowly while keeping the edges crispy. It’s a labor of love that rewards you with bite-sized flavor explosions, perfect for sliding into warm tortillas or devouring straight off the grill.

Chef’s Tips

• Watch the Sugar: Dried chiles have natural sugars that can burn quickly. Shake off excess marinade before searing.
• Low and Slow Finish: Start hot to sear, then move the meat to the cooler outer edge to render the fat without charring it to a crisp.

Easy Swaps

If pork belly feels too rich, this marinade is equally stunning on pork shoulder steaks or boneless country-style ribs. For a milder heat profile, swap the New Mexico pods for Ancho chiles.

Ingredients

The Meat

• 3 lbs Fresh Pork Belly, skin removed, cut into 1-inch thick strips or cubes
• 2 tbsp Olive oil or melted lard (for the grill surface)

Red Chile Marinade

• 10-12 Dried New Mexico Red Chile Pods (stemmed and seeded)
• 4 cloves Garlic, peeled
• 2 tsp Dried Mexican Oregano
• 1 tsp Ground Cumin
• 1/4 cup Apple Cider Vinegar
• 1.5 cups Warm Water (reserved from soaking chiles)
• 1 tbsp Kosher Salt
• 1 tsp Freshly Cracked Black Pepper

Instructions

Step 1: Prepare the Red Chile Sauce

1. Lightly toast the dried chile pods on a dry skillet or directly on the outer edge of your Arteflame for 1-2 minutes until fragrant, being careful not to burn them.
2. Place the toasted pods in a bowl and cover with hot water. Let them soak for 20 minutes until soft and pliable.
3. Transfer the hydrated chiles to a blender. Add the garlic, oregano, cumin, vinegar, salt, pepper, and about 1.5 cups of the soaking liquid.
4. Blend on high until completely smooth. If the sauce is too thick, add a splash more water; it should have the consistency of heavy cream.

Step 2: Marinate the Pork

1. Place the pork belly strips or cubes into a large resealable bag or glass bowl.
2. Pour the red chile sauce over the pork, massaging it in to ensure every piece is thoroughly coated.
3. Seal and refrigerate for at least 4 hours, though overnight (12-24 hours) is highly recommended for maximum flavor penetration.

Step 3: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using hardwood or charcoal. Let it burn down until you have a solid bed of coals and the cooktop is very hot.
2. Scrape the cooktop clean and apply a thin layer of olive oil or lard to season the steel.

Step 4: Grill the Pork Belly

1. Remove the pork from the marinade, shaking off the excess sauce to prevent immediate burning (sugar in chiles can char quickly).
2. Place the pork belly strips on the flat steel cooktop. Start them closer to the center to get a hard sear, cooking for about 2-3 minutes per side.
3. Once seared, move the pork to the cooler outer zones of the cooktop. Continue cooking slowly to render the fat, flipping occasionally. You want the fat to become golden and crisp, not rubbery.
4. If using strips, you can slice them into bite-sized pieces directly on the grill once they are mostly cooked to crisp up the edges.
5. Cook until the internal temperature reaches roughly 195°F-200°F for optimal tenderness.

Tips

Mastering pork belly on the Arteflame is all about heat management and patience. Because pork belly has a high fat content, flare-ups can happen if you cook directly over the center grate; sticking to the solid steel plancha prevents this while frying the meat in its own rendered fat. If your red chile marinade seems too thick or pasty, do not be afraid to thin it out with a little beer or chicken stock before marinating—this helps the acid penetrate the meat fibers. Furthermore, when working with dried red chiles, the variety matters. For a milder, earthier flavor, look for "New Mexico Mild" or "California" pods. If you want a spicy kick that wakes up the palate, opt for "Arbol" or "New Mexico Hot" varieties. Always handle chiles with care, perhaps using gloves, to avoid transferring capsaicin to your eyes.

Variations

This recipe is incredibly versatile and can be adapted to suit different flavor profiles or serving styles. While the classic red chile is the standard, you can easily tweak the ingredients to create a new experience for your guests. Here are a few ways to switch it up:

• Burnt Ends Style: Cube the pork belly before marinating, grill them, and then finish them in a cast-iron skillet on the grill with a drizzle of honey and extra sauce for sticky, caramelized bites.
• Green Chile Verison: Swap the dried red pods for roasted fresh Hatch green chiles and tomatillos for a bright, tangy, and herbal flavor profile.
• Asian Fusion: Replace the oregano and cumin with ginger and soy sauce, and use Gochujang paste instead of dried pods for a Korean-inspired spicy pork.
• Taco Al Pastor Vibes: Add pineapple juice to the marinade and grill pineapple slices on the Arteflame alongside the pork to garnish the final dish.
• Leaner Cut: If pork belly is too rich for your diet, this exact marinade works wonders on pork shoulder steaks or boneless country-style ribs.

Best pairings

To balance the richness of the pork belly and the heat of the red chile, you need sides that offer acidity, freshness, or starch. The bold flavors of this dish demand accompaniments that can stand up to the spice without getting lost. Consider these perfect pairings to complete your meal:

• Warm Flour Tortillas: Essential for making tacos or simply sopping up the delicious rendered juices.
• Pickled Red Onions: The sharp acidity cuts through the fatty pork and brightens the deep, earthy chile flavors.
• Calabacitas: A traditional squash, corn, and cheese medley that can be cooked right on the Arteflame cooktop alongside the meat.
• Cilantro Lime Slaw: A crunchy, fresh cabbage slaw with a citrus dressing provides a necessary textural contrast to the soft pork.
• Mexican Lager: A cold Modelo or Dos Equis with lime is the ideal beverage to cool the palate between spicy bites.

Conclusion

Cooking New Mexico Red Chile Pork Belly on an Arteflame grill is more than just preparing a meal; it is a celebration of fire and flavor. The unique design of the grill allows you to achieve that elusive combination of a caramelized, spicy crust and a succulent, tender interior that traditional ovens simply cannot replicate. The earthy aroma of the red chiles toasting on the steel, combined with the communal experience of gathering around the fire, makes this dish unforgettable. Whether served as the main protein in gourmet tacos or plated with traditional sides, this recipe brings a taste of the Southwest to your backyard, proving that simple, high-quality ingredients and a live fire are all you need for culinary excellence.