Introduction

These Hickory-Smoked Pork Belly Bites are packed with flavor and crisped to perfection on the Arteflame grill. The sweet-tangy glaze caramelizes beautifully, ensuring every bite is full of smoky, melt-in-your-mouth goodness. With the high heat of the Arteflame’s center grill grate and the even cooking of the flat cooktop, these pork belly bites are grilled to perfection without burning. Let’s get started!

Ingredients

• 2 lbs pork belly, cut into 1-inch cubes
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• 1/4 cup Dijon mustard
• 2 tbsp butter
• 1/2 tsp smoked paprika
• Hickory wood chunks for smoking

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins, place them in the grill.
2. Stack firewood over the napkins and light the paper.
3. Let the fire build and preheat the grill for about 20 minutes.

Step 2: Season the pork belly

1. Pat the pork belly cubes dry with paper towels.
2. Season generously with kosher salt and black pepper.

Step 3: Sear the pork belly

1. Place pork belly cubes on the center grill grate at 1,000°F.
2. Sear each side for about 1 minute to lock in juices.
3. Once seared, move them to the hot flat cooktop near the grate.

Step 4: Grill and smoke the pork belly

1. Add hickory wood chunks to the fire for extra smoky flavor.
2. Slowly cook the pork belly on the flat top, flipping occasionally.
3. Cook until the internal temperature reaches 170°F (remove at 155°F as it will continue cooking).

Step 5: Make and apply the glaze

1. Melt butter on the outer edge of the Arteflame cooktop.
2. Mix honey, apple cider vinegar, Dijon mustard, and smoked paprika into the melted butter.
3. Baste the pork belly bites with the glaze during the final minutes of cooking.

Step 6: Rest and serve

1. Remove the pork belly from the grill and let rest for 5 minutes.
2. Serve immediately and enjoy!

Tips

• To get a deep smoky flavor, use hickory wood chunks throughout cooking.
• For extra crispness, cook longer on the flat cooktop at a slightly lower temperature.
• Always remove meat from the grill 15°F before the desired temperature to prevent overcooking.

Variations

• Spicy Honey Glazed: Add 1 tsp cayenne pepper to the glaze for a spicy kick.
• Asian-Style: Use hoisin sauce and soy sauce instead of honey and mustard.
• Maple Bourbon: Replace honey with maple syrup and add 1 tbsp bourbon.
• Garlic Butter: Add minced garlic to the melted butter before glazing.
• BBQ Classic: Substitute the glaze with your favorite BBQ sauce.

Conclusion

Grilled to perfection on the Arteflame, these Hickory-Smoked Pork Belly Bites are full of bold flavor and crisp texture. Play around with the glaze and seasonings to make them your own, and enjoy barbecue mastery at its best!

Best pairings

• Grilled corn on the cob
• Smoky baked beans
• Coleslaw with apple cider dressing
• Crispy sweet potato fries
• Ice-cold craft beer