South Dakota Smoked Pork Belly Bites on Arteflame

Introduction

If you're craving rich, tender, smoky meat with crispy edges and sticky BBQ glaze, these Smoked Pork Belly Bites made on the Arteflame Grill are for you. Perfectly grilled using reverse searing, this South Dakota-style recipe uses the intense heat of the Arteflame center grill grate to lock in juices and finishes slow on the flat cooktop for the ultimate texture and flavor.

Ingredients

• 2 lbs pork belly, skin removed, cut into 1.5-inch cubes
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp brown sugar
• 2 tbsp melted butter
• 1/2 cup of your favorite BBQ sauce

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the fire bowl of your Arteflame Grill.
3. Stack dry firewood over the napkins and light the paper.
4. Let the fire build up for about 20 minutes until the grill surface is hot and ready.

Step 2: Prep the Pork Belly

1. In a large bowl, toss the pork belly cubes with salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar.
2. Drizzle the melted butter over the pork belly bites and toss again to coat evenly.

Step 3: Sear the Pork Belly

1. Place the pork belly cubes on the center grill grate of the Arteflame (over 1,000°F) and sear each side for about 1 minute.
2. Use tongs to flip and ensure all the edges get a good crispy sear. This locks in all the juices.

Step 4: Slow Cook to Perfection

1. Move the seared pork belly cubes to the outer flat cooktop griddle.
2. Let them cook on medium heat for 45–60 minutes, turning occasionally so all sides develop crispiness.
3. With about 10 minutes left, brush generously with BBQ sauce and continue cooking until caramelized.
4. Remove the bites from the grill when internal temperature reaches 190°F. Let them rest—they will reach the final 200°F off the grill.

Tips

• Use a meat thermometer to prevent overcooking: remove the meat when it's 15°F below your target temp.
• Use butter instead of oil for richer flavor and better crust.
• Try placing a wood chunk near the fire to add a light smoke flavor during the slow-cook stage.
• Look for fat-marbled pork belly for a juicier result.
• Use the hotter inside areas of the flat griddle for extra sear if needed.

Variations

1. Sweet Heat Bites: Replace BBQ sauce with a spicy honey glaze and add red pepper flakes for kick.
2. Asian Inspired: Use hoisin sauce, five spice powder, and garnish with chopped scallions and sesame seeds.
3. Bourbon Glazed: Mix a tablespoon of bourbon into your BBQ sauce for a deep, smoky sweetness.
4. Maple Mustard: Combine maple syrup with Dijon mustard for a sweet and tangy twist.
5. Garlic Herb: Skip the BBQ sauce and rub with rosemary, thyme, and garlic butter for a herby flavor profile.

Best pairings

• Grilled sweet corn with butter and jalapeño
• Charred peach and arugula salad
• Smoked mac and cheese (cooked on the flat top)
• Light lager or a smoky bourbon cocktail
• Grilled pineapple slices with cinnamon for dessert

Conclusion

These South Dakota Smoked Pork Belly Bites deliver crispy caramelized edges, tender interiors, and deep smoky flavor thanks to reverse searing on the Arteflame Grill. With virtually no cleanup needed and enough grill space to cook all your food simultaneously, this recipe is ideal for cookouts or any gathering.