Nevada-Style Grilled Pork Belly on Arteflame

Introduction

Grilling in Nevada just got a whole lot tastier. This Reno-style grilled pork belly is crispy, juicy, and bursting with sweet and spicy flavor. Thanks to the unique design of the Arteflame grill, we’re able to lock in those juices with a center sear at over 1,000°F and then finish it to juicy perfection on the flat cooktop. Whether you're grilling under the desert sky or in your backyard oasis, this pork belly is going to steal the show.

Ingredients

• 2 lbs thick-cut pork belly, skinless
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1/2 cup BBQ sauce
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• Salt and freshly ground black pepper
• 2 tbsp unsalted butter (for cooking on flat top)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the soaked napkins in the base of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the paper napkins and let the fire build. You’ll be ready to cook in 20 minutes.

Step 2: Prepare the pork belly

1. Pat pork belly dry with a paper towel and cut into 4x4-inch squares for even cooking.
2. In a small bowl, mix brown sugar, smoked paprika, garlic powder, cayenne (if using), salt, and pepper.
3. Rub the spice blend evenly over all sides of the pork belly pieces.

Step 3: Create the glaze

1. In a bowl, combine BBQ sauce, honey, and apple cider vinegar. Mix until smooth and set aside.

Step 4: Sear the pork belly

1. Place the pork belly pieces fat side down on the center grill grate to sear.
2. Sear on each side for 2-3 minutes until you achieve a dark, crispy crust.

Step 5: Reverse sear to finish

1. Move the pork belly pieces to the flat cooktop griddle, closer to the center for higher heat, or further out as needed.
2. Add 2 tbsp butter around the pork to add richness and prevent sticking.
3. Brush glaze on each piece and continue turning and basting every few minutes for 8–10 minutes.
4. Cook until internal temperature reaches 180°F (remove from the grill at 165°F and let rest — it will continue cooking).

Step 6: Rest and serve

1. Let pork belly rest on a cutting board for 10 minutes before slicing.
2. Serve hot with extra glaze if desired.

Tips

• Start grilling early so the Arteflame is hot and ready — the hotter the sear, the juicier the pork belly.
• Use high-quality firewood like oak or hickory for a flavorful, consistent burn.
• Always let meat rest — this keeps it incredibly juicy.
• Grill sides (like bell peppers, onions, and sweet potatoes) on the flat top while you cook the pork belly — optimize that space!

Variations

1. Asian-Inspired Pork Belly: Swap glaze for a mix of soy sauce, hoisin, sesame oil, and a touch of ginger and garlic.
2. Lemon-Herb Pork Belly: Replace BBQ glaze with a blend of lemon juice, rosemary, thyme, and olive oil (or butter).
3. Maple-Bacon Infused: Add real bacon bits to your glaze with pure maple syrup for a sweet, smoky depth.
4. Caribbean Jerk Style: Use a jerk seasoning rub and a pineapple-honey glaze for tropical heat and sweetness.
5. Spicy Honey Garlic: Mix sriracha, minced garlic, honey, and soy sauce for a bold, sticky finish.

Best pairings

• Grilled pineapple or mango salsa
• Roasted sweet potatoes with butter and cinnamon on the flat top
• Charred corn with lime and cotija cheese
• Cold IPA or crisp dry cider
• Fresh garden coleslaw with apple cider vinegar dressing

Conclusion

This Nevada-style grilled pork belly delivers bold flavor with none of the fuss. With the Arteflame grill, searing and finishing become second nature, and cleanup is nearly effortless. Enjoy that crispy-to-juicy texture contrast by mastering this reverse searing technique — your guests won’t stop talking about it.