Austrian Caraway Grilled Pork Belly

Introduction

This Austrian Caraway Grilled Pork Belly is infused with smoky flavors, crispy on the outside, and juicy inside. Using caraway and paprika, this dish creates the perfect balance of spice and smokiness. The Arteflame grill ensures a steakhouse-quality sear at 1,000F on the center grate while locking in juices. Impress your guests with this incredibly delicious and easy-to-make dish!

Ingredients

• 2 lbs pork belly, cut into strips
• 1 tbsp caraway seeds
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp butter, melted
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp honey

Instructions

Step 1: Prepare the grill

1. Fire up the Arteflame grill by soaking three paper napkins with vegetable oil.
2. Place the soaked napkins in the center and stack firewood over them.
3. Light the paper napkins and allow the grill to heat up for about 20 minutes.

Step 2: Prepare the marinade

1. In a bowl, mix caraway seeds, smoked paprika, garlic powder, salt, and black pepper.
2. Add melted butter, Dijon mustard, apple cider vinegar, and honey. Mix well.
3. Coat the pork belly strips thoroughly with the marinade.
4. Let the pork belly marinate for at least 30 minutes.

Step 3: Sear the pork belly

1. Once the grill is ready, place the pork belly on the center grill grate.
2. Sear each side for 2-3 minutes at high heat (1,000F) to lock in the juices.

Step 4: Cook to perfection

1. Move the seared pork belly to the flat cooktop surrounding the grate.
2. Cook the pork belly on the griddle at medium-high heat (closer to the center for more heat) for about 10-12 minutes until crispy and cooked through.
3. Remove the pork belly when the internal temperature is 15F below the final desired temp (recommended 145F).

Step 5: Rest and serve

1. Let the pork belly rest for 10 minutes before slicing and serving.
2. Enjoy your perfectly grilled Austrian Caraway Pork Belly!

Tips

• For extra crispy skin, pat the pork belly dry before searing.
• If you prefer less intense caraway flavor, reduce the caraway seeds by half.
• Cook the pork belly closer to the grill’s center for a faster crisp or near the edge for a slower cook.
• Always rest the meat before cutting to preserve juices.

Variations

1. Spicy Austrian Pork Belly: Add ½ tsp cayenne pepper for a spicy kick.
2. Herbed Pork Belly: Use rosemary and thyme instead of caraway for a herbal twist.
3. Honey Garlic Pork Belly: Replace caraway seeds with minced garlic and add extra honey.
4. Beer-Marinated Pork Belly: Marinate the pork belly in a mix of dark beer, mustard, and paprika.
5. Maple Mustard Pork Belly: Substitute honey for maple syrup and add a bit of whole ground mustard.

Conclusion

Grilling pork belly on the Arteflame ensures an unbeatable combination of crispy, juicy, and smoky flavors. Using the center grate to sear and the griddle for perfect doneness, your pork belly comes out flawless every time. Try different variations to add a fun twist, and don’t forget to let the meat rest before serving!

Best Pairings

• Grilled potatoes with rosemary
• Roasted Brussels sprouts
• Mustard dipping sauce
• A glass of Austrian Riesling wine
• Freshly baked rye bread