Grilled Pork Belly: Crispy Skin (Spanish Style) | Arteflame

Introduction

There is a moment when you slice into a properly grilled pork belly that stops conversation. It is that audible crack of the glass-like skin giving way to the meltingly tender, savory meat beneath. This Spanish-inspired pork belly is not just dinner; it is an experience that transports you straight to a bustling tapas bar in Seville. The aroma of Pimentón de la Vera hitting the hot steel of the Arteflame mingles with woodsmoke, creating a rustic, earthy scent that signals something truly special is happening on the grill. It is rich, fatty, and perfectly suited for a long, lazy evening with friends.

Why This Recipe is a Showstopper

What makes this recipe a staple in my backyard rotation is how the Arteflame grill handles the dual textures. Often, pork belly can be tricky—yielding either rubbery skin or burnt meat. However, the combination of the high-heat center grate for blistering and the consistent flat-top heat for rendering makes it foolproof. The Spanish dry rub adds a layer of smoky complexity that pairs perfectly with the natural sweetness of the pork fat. It is indulgent, impressive, and surprisingly forgiving to cook.

Kitchen Wisdom

• Dry Skin is Non-Negotiable: Moisture prevents crisping. Pat the skin bone-dry and let it air-dry in the fridge uncovered if you have time.
• Manage Your Zones: Use the temperature gradients on the plancha. If the meat is darkening too fast, slide it to the cooler outer edge to roast slowly while the fat renders.

Swaps and Subs

If you cannot find authentic Pimentón de la Vera, standard smoked paprika works well, though you may miss a bit of that specific oak-wood depth. For a less spicy version, swap the cayenne for a pinch of brown sugar on the meat side to emphasize caramelization.

Ingredients

The Meat

• 2 lbs Pork Belly slab (skin-on is essential for crispiness)
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Coarse Sea Salt (Maldon or Kosher)

The Spanish Rub

• 2 tbsp Smoked Spanish Paprika (Pimentón de la Vera)
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1/2 tsp Freshly Ground Black Pepper
• 1/4 tsp Cayenne Pepper (optional for heat)

Instructions

Step 1: Prep and Score the Pork

1. Rinse the pork belly and pat it extremely dry with paper towels. Moisture is the enemy of crispy skin.
2. Using a very sharp knife or a clean utility blade, score the skin in a crosshatch pattern or parallel lines about 1/2 inch apart. Cut through the skin and fat, but try not to cut into the meat itself.
3. Rub the olive oil all over the meat, avoiding the skin if possible.

Step 2: Apply the Rub

1. In a small bowl, mix the smoked paprika, garlic powder, onion powder, cumin, oregano, black pepper, and cayenne.
2. Massage this spice blend generously into the meat side and the sides of the pork belly.
3. Flip the belly over. Wipe any excess rub off the skin. Sprinkle the coarse sea salt generously over the skin, ensuring it gets into the score lines. This draws out moisture and aids crisping. Let it sit at room temperature for 30 minutes.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in your Arteflame grill. You want the center grill grate to be hot (over 500°F) for the initial sear, and the outer flat cooktop to be at a medium roasting temperature (around 350°F - 400°F).
2. Allow the cooktop to heat up evenly. Scrape it clean and apply a thin layer of oil to season the steel.

Step 4: The Sear and Crisp

1. Place the pork belly skin-side down directly on the center grill grate (the hottest part).
2. Sear for about 2-4 minutes. Watch closely to prevent burning. You are looking for the skin to bubble, blister, and turn a golden-brown crispy texture.
3. Once the skin is blistered and hard, move the pork belly to the flat cooktop steel.

Step 5: Slow Roasting

1. Flip the meat so it is skin-side up on the flat cooktop. This prevents the delicate crispy skin from burning while the meat cooks.
2. Move the pork to a zone on the griddle that provides medium heat. Let it roast for 45 minutes to an hour. The goal is to reach an internal temperature of 145°F (for sliceable) or up to 160°F (for more tender/rendered).
3. The indirect heat of the plancha will render the fat underneath the crispy skin, basting the meat as it cooks.

Step 6: Rest and Serve

1. Remove the pork belly from the grill once it hits your target temperature.
2. Let it rest on a cutting board for at least 15 minutes. This allows the juices to redistribute.
3. Slice against the grain into thick cubes or slices and serve immediately.

Tips

Achieving the perfect pork belly on an Arteflame is an art form that balances heat management with patience. The most critical tip is ensuring the skin is dry before cooking; if it is wet, it will steam rather than sear, resulting in a rubbery texture. Don't be afraid to leave the salt on the skin for an hour or even overnight in the fridge uncovered to dry it out further.

When cooking on the Arteflame, utilize the temperature zones intelligently. If the meat is cooking too fast but the fat hasn't rendered, move it further to the outer edge of the cooktop where it is cooler. Conversely, if the internal temperature is stalling, inch it closer to the center fire. Always use a meat thermometer; pork belly is forgiving due to its fat content, but overcooking it can still dry out the meat fibers. Finally, use a serrated bread knife to slice through the crispy skin without shattering it entirely off the meat.

Variations

While the smoked paprika profile is traditionally Spanish, pork belly is a canvas for many flavor profiles. You can easily adapt this recipe to suit different palates while keeping the cooking method the same. If you want to move away from the smoky profile, consider a citrus-based approach or a sweeter glaze, though be careful with sugar on the high-heat zones of the grill.

• Spicy Honey Glaze: In the last 10 minutes of cooking, brush the meat (not the skin) with a mix of honey, sherry vinegar, and chili flakes.
• Herb Crusted: Replace the paprika rub with a paste made of fresh rosemary, thyme, garlic, and olive oil for a more Provencal flavor.
• Citrus Marinated: Marinate the meat side only in orange juice and zest for 4 hours before grilling for a bright, tangy finish.
• Moorish Style: Add ground coriander and a pinch of cinnamon to the rub for a flavor profile inspired by Southern Spain's Moorish history.
• BBQ Style: Use a standard dry BBQ rub and serve with a side of smoky dipping sauce, skipping the Spanish paprika focus.

Best pairings

Spanish Grilled Pork Belly is a rich, fatty, and intensely flavorful dish, so it requires sides and drinks that can cut through that richness. You want high acidity or fresh, crisp textures to cleanse the palate between bites. Starchy sides work well to soak up the rendered juices, but keep them simple so they don't compete with the star of the show.

• Patatas Bravas: Fried potatoes with a spicy tomato sauce and garlic aioli are the classic accompaniment.
• Grilled Asparagus: Throw these on the Arteflame flat top next to the pork for a charred, healthy side.
• Fennel and Orange Salad: The anise flavor of fennel and the acid of fresh oranges cut through the pork fat beautifully.
• Rioja Wine: A glass of bold Spanish Tempranillo or Rioja red wine pairs perfectly with the smoked paprika.
• Cider: A dry, Spanish-style hard cider (Sidra) offers a tart contrast to the savory meat.

Conclusion

Mastering Spanish Grilled Pork Belly on the Arteflame is more than just following a recipe; it is about orchestrating fire, steel, and premium ingredients to create a memory. The distinct smokiness from the paprika, combined with the wood-fired flavor from the grill, creates a rustic authenticity that a standard kitchen oven simply cannot replicate. It is a dish that looks impressive, tastes indulgent, and brings people together around the fire.

Whether you are serving this as part of a larger tapas spread or as the main course for a summer dinner party, the result is always the same: empty plates and happy guests. The contrast of the shattering skin against the succulent meat is a culinary triumph that you will want to recreate time and time again. So, light the fire, pour the wine, and enjoy the art of Spanish grilling.