Swedish Brown Sugar and Coffee-glazed Pork Belly

Introduction

This Swedish-inspired brown sugar and coffee-glazed pork belly is a rich, caramelized delicacy that’s grilled to perfection on the Arteflame grill. By searing the pork belly on the center grill grate at over 1,000°F, you lock in its juices before finishing it on the flat cooktop for a tender, melt-in-your-mouth texture. Paired with a rich coffee glaze and a hint of brown sugar sweetness, this dish is a delicious balance of smoky, savory, and slightly caramelized flavors.

Ingredients

• 2 lbs pork belly, skin removed
• 2 tbsp butter
• 1/4 cup dark brown sugar
• 1/2 cup strong brewed Swedish coffee
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground allspice

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins and light them.
3. Let the grill heat up for about 20 minutes until the center grill grate reaches over 1,000°F and the flat cooktop reaches optimal searing temperature.

Step 2: Prepare the pork belly

1. Pat the pork belly dry with paper towels.
2. Rub it with salt, pepper, smoked paprika, garlic powder, and ground allspice for a flavorful crust.

Step 3: Sear the pork belly

1. Place the pork belly on the center grill grate and sear for 2-3 minutes per side, until a deep golden-brown crust forms.
2. Move the pork belly to the flat griddle cooktop to continue cooking at a lower temperature.

Step 4: Make the brown sugar and coffee glaze

1. On the flat cooktop near the center (higher heat zone), melt the butter.
2. Add the brown sugar, coffee, mustard, and vinegar.
3. Whisk continuously until the mixture thickens into a glaze, about 2-3 minutes.

Step 5: Glaze and finish cooking

1. Brush the glaze generously over the pork belly.
2. Cook for 20-25 minutes, rotating occasionally and basting every few minutes.
3. When the internal temperature reaches 170°F, remove from the grill (the meat will continue to cook to 185°F from residual heat).

Tips

• Remove the pork belly from the grill when it reaches 15°F below the desired temperature, as it continues to cook after removal.
• Use butter instead of oil for a richer flavor.
• Let the meat rest for 10 minutes before slicing for optimal juiciness.
• For an extra crispy exterior, sear again briefly on the center grill grate after caramelizing with the glaze.

Variations

• Nordic Spice Blend: Add caraway seeds and juniper berries for an authentic Swedish twist.
• Honey-Coffee Glaze: Substitute brown sugar with honey for a floral sweetness.
• Whiskey Glaze: Add a splash of Swedish whiskey to deepen the smoky flavor.
• Gingerbread-Spiced: Mix in cinnamon and nutmeg for a Scandinavian holiday taste.
• Chili-Maple: Swap brown sugar with maple syrup and add chili flakes for a sweet and spicy combo.

Conclusion

Grilling pork belly on the Arteflame is an experience that combines incredible flavor with ease of cooking. The Swedish brown sugar and coffee glaze gives this dish a deep, caramelized richness that makes it unforgettable. Enjoy experimenting with different variations and flavors!

Best Pairings

• Swedish hasselback potatoes
• Grilled asparagus or broccoli
• A side of lingonberry sauce for a sweet contrast
• A hearty rye bread to soak up the glaze
• A glass of Swedish stout or dark roasted coffee