Crispy Grilled Pork Belly (Ohio Style) | Arteflame

Introduction

There is a specific kind of magic that happens when rendered fat hits hot steel. The intoxicating aroma of caramelizing brown sugar mixed with rich pork is enough to bring the neighbors running to the fence. This Ohio-style crispy pork belly isn't just barbecue; it is "meat candy" defined. I remember the first time I threw pork belly on my Arteflame—the way it sizzled immediately without dangerous flare-ups changed how I cook outdoors forever. It is the ultimate comfort food with a smoky edge, perfect for a crisp evening or a sunny tailgate.

Why This Recipe Wins Every Time

What makes this recipe a staple in my rotation is the Arteflame’s unique sear. Unlike traditional smoking methods that take all day, the high-heat flat top renders the fat rapidly, creating a shattered-glass crispy crust while keeping the inside meltingly tender. It is the perfect appetizer for crowds or a decadent main course that feels gourmet but is surprisingly forgiving to cook. You get big, robust flavors with minimal fuss.

Kitchen Wisdom

• Dry to Fry: Always pat the meat completely dry with paper towels before seasoning. If the surface is wet, the pork will steam instead of sear, robbing you of that golden crunch.
• Ride the Heat: Start the meat closer to the center fire to shock the fat, then move the strips to the cooler outer ring. This technique ensures the inside cooks through without burning the sugar in the rub.

Make It Your Own

If you are watching your sugar intake, you can swap the brown sugar for a monk fruit sweetener, though the caramelization will look slightly different. For a spicier kick that cuts through the richness, trade the smoked paprika for chipotle powder to add a deeper, earthier heat to the crust.

Ingredients

The Meat

• 3 lbs Pork belly, skin removed, cut into 1-inch thick strips or cubes
• 2 tbsp Olive oil or melted pork lard (for binding)

The Ohio-Style Rub

• 2 tbsp Brown sugar
• 1 tbsp Smoked paprika
• 1 tbsp Kosher salt
• 1 tsp Freshly cracked black pepper
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Cayenne pepper (optional for heat)

The Glaze (Optional)

• 1/4 cup Apple cider vinegar
• 2 tbsp Maple syrup
• 1 tbsp Soy sauce

Instructions

Step 1: Prep and Season

1. Start by patting the pork belly strips completely dry with paper towels. Moisture is the enemy of crispiness.
2. In a small bowl, mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne to create your rub.
3. Coat the pork belly evenly with the olive oil or lard, then generously apply the dry rub on all sides, pressing it into the meat to ensure it sticks. Let the meat sit at room temperature for 20 minutes while you prep the grill.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want the flat cooktop griddle to reach a searing temperature, typically ready when water sprinkled on it sizzles and evaporates instantly.
2. Lightly oil the cooktop surface with a high-smoke-point oil (like canola or avocado oil) to season it right before adding the meat.

Step 3: Sear and Crisp

1. Place the pork belly strips on the flat top griddle, positioning them closer to the center fire to start the searing process.
2. Cook for about 3-5 minutes per side. You are looking for a deep mahogany crust and the fat to begin rendering down.
3. As the fat renders and the outside becomes crispy, move the strips further away from the center toward the cooler outer edge of the griddle. This allows the inside to cook through without burning the sugar in the rub.

Step 4: Glaze and Rest

1. If using the glaze, whisk the apple cider vinegar, maple syrup, and soy sauce together.
2. Brush the glaze onto the pork belly during the last 2 minutes of cooking. Move the meat around quickly on a moderate heat zone to caramelize the sauce without scorching it.
3. Remove the pork belly from the grill once the internal temperature reaches 165°F (74°C) and the exterior is crispy. Let it rest for 5-10 minutes before serving.

Tips

Mastering crispy pork belly on the Arteflame is all about heat management. Because pork belly has a high fat content, flare-ups can happen on traditional grate grills, but the Arteflame solid cooktop prevents this, allowing the pork to fry in its own rendered fat. To get the crispiest skin or exterior, start the meat near the hottest part of the grill to shock the fat, then transition to the outer ring to finish cooking gently. This technique mimics the "low and slow" tenderness while keeping the sear high-impact.

Additionally, do not overcrowd the grill surface. Give each strip or cube of pork belly enough space so that they sear rather than steam. If you cut the pork into bite-sized cubes (burnt ends style) instead of strips, ensure you rotate them frequently so all four sides get that delicious Maillard reaction. Always let the meat rest for a few minutes after grilling; this allows the juices to redistribute, ensuring every bite is succulent and tender.

Variations

Pork belly is an incredibly versatile cut of meat that acts as a blank canvas for various flavor profiles. While the Ohio-style rub leans into savory and slightly sweet notes, you can easily adapt this recipe to suit different cuisines or dietary preferences. Here are a few ways to mix things up:

• Asian Fusion: Swap the dry rub for a marinade of gochujang, ginger, and sesame oil for a spicy Korean BBQ twist.
• Maple Bourbon: Add a shot of bourbon to the glaze and increase the maple syrup for a stickier, sweeter finish that screams comfort food.
• Spicy Jalapeño: Add dried jalapeño powder to the rub and garnish with fresh grilled jalapeño slices for an extra kick.
• Herbed Garlic: Skip the sugar and focus on fresh rosemary, thyme, and extra garlic for a savory, steak-house style pork belly.
• Citrus Twist: Use orange zest in the rub and a splash of orange juice in the glaze to cut through the richness of the fat.

Best pairings

Because pork belly is naturally rich and fatty, the best side dishes are those that offer acidity, crunch, or freshness to balance out the palate. You want to avoid overly heavy sides that might make the meal feel too dense. On the Arteflame, you can easily cook your sides right alongside the meat, making meal prep seamless and adding that signature wood-fired flavor to everything on the plate.

• Acidic Slaws: A vinegar-based coleslaw or an apple-cabbage slaw provides the perfect crunch and tang to cut through the pork fat.
• Grilled Vegetables: Charred asparagus, green beans, or Brussels sprouts seasoned with lemon juice complement the richness perfectly.
• Pickles: Serve with quick-pickled cucumbers, onions, or jalapeños to cleanse the palate between bites.
• Cornbread: A slice of jalapeño cornbread works well to soak up any juices or extra glaze.
• Craft Beer: Pair this dish with an Ohio-style IPA or a crisp pilsner to refresh the palate.

Conclusion

Grilling pork belly on the Arteflame is a transformative experience that turns a humble cut of meat into a gourmet centerpiece. The unique design of the grill allows you to achieve a level of crispiness that is difficult to replicate in a standard pan or oven, all while infusing the meat with a subtle, smoky wood-fired aroma. This Ohio-style recipe is simple enough for a weeknight dinner but impressive enough for a weekend gathering.

We hope you enjoy making this crispy grilled pork belly as much as you will enjoy eating it. Don't be afraid to experiment with the rubs and glazes to find your perfect flavor combination. Fire up your Arteflame, gather your friends and family, and enjoy the sizzle of outdoor cooking at its finest.