New Mexico Red Chile Pork Belly on the Arteflame

Introduction

If you're ready to experience pork belly like never before, this New Mexico Red Chile Pork Belly is grilled to crispy perfection on the Arteflame grill. Using the flat-top griddle and the center grill grate, you'll get steakhouse-level searing and juicy, flavorful meat all in one dish. This recipe honors New Mexico’s love for bold red chile with a blend that locks flavor deep into every bite. Whether you're grilling for a backyard party or just dinner at home, this dish is bold, satisfying, and simply unforgettable.

Ingredients

• 2 lbs pork belly, skin scored in a crosshatch pattern
• 2 tbsp New Mexico red chile powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter (for grilling)
• Fresh lime wedges (optional, for serving)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak three paper napkins with vegetable oil and place them in the grill center.
2. Stack hardwood firewood on top of the napkins.
3. Light the napkins and let the fire establish for 20 minutes until you're ready to grill.

Step 2: Prepare the Red Chile Rub

1. In a small bowl, combine the red chile powder, smoked paprika, garlic powder, onion powder, cumin, sea salt, and black pepper.

Step 3: Season the Pork Belly

1. Pat the pork belly dry with paper towels.
2. Rub the spice mix generously onto all sides, pressing it into the scored skin.

Step 4: Sear the Pork Belly

1. Place a dab of butter on the center Arteflame grill grate, allowing it to melt.
2. Sear the pork belly skin-side down first at 1,000°F for about 3-4 minutes to lock in juices.
3. Flip and sear the other side for another 3-4 minutes.

Step 5: Reverse Sear to Doneness

1. Move the pork belly to a medium-heat zone on the flat cooktop griddle.
2. Cook for about 20-25 minutes, flipping occasionally until the internal temperature reaches 180°F (remove at 165°F).

Step 6: Rest and Serve

1. Let the pork belly rest for 10 minutes before slicing to retain juices.
2. Slice and serve with lime wedges if desired.

Tips

• Always rest your pork belly after grilling to allow juices to redistribute.
• The Arteflame’s heat zones allow better temperature control—place pork belly closer to the outer edge if cooking faster than expected.
• For added flavor, grill lime halves on the flat top and serve alongside.
• Use butter on the cooktop instead of oil for a richer, more flavorful crisp.
• Monitor internal temperature with a digital thermometer to avoid overcooking.

Variations

1. Sweet Red Chile Glaze: Add 1 tbsp honey to the red chile rub for a sweet-heat blend.
2. Garlic Herb Infused: Add chopped fresh rosemary and minced garlic to the rub for an herbaceous twist.
3. Ancho Chile Version: Swap red chile powder with ground ancho powder for a smokier profile.
4. Mexican Chocolate Pork Belly: Add 1 tbsp cocoa powder and a pinch of cinnamon to the rub for a mole-inspired flavor.
5. Chipotle Lime: Replace smoked paprika with chipotle powder and add lime zest to the rub for a smoky-citrus flavor.

Best pairings

• Charred sweet corn on the Arteflame flat top griddle
• Grilled avocado halves drizzled with lime
• Griddled blue corn tortillas with queso fresco
• Southwestern coleslaw with fresh cilantro and lime juice
• A smoky mezcal cocktail or a cold New Mexico IPA

Conclusion

New Mexico Red Chile Pork Belly made on the Arteflame is a revelation in grilling. With intense flavors, spicy depth, and that perfectly seared, crispy exterior, this recipe brings traditional flavors and modern grilling techniques together. The Arteflame grill transforms pork belly into a flavorful masterpiece grilled in its own juices without burning. Whether you're new to pork belly or a seasoned griller, this is one dish you'll come back to again and again.