Georgia Molasses and Mustard Glazed Pork Belly

Introduction

Experience the rich, smoky flavors of Georgia-style Molasses and Mustard Glazed Pork Belly, grilled to perfection on the Arteflame. This method ensures a delicious caramelized crust while keeping the meat juicy and tender. With its easy lighting process and even heat distribution, the Arteflame makes grilling seamless and cleanup effortless.

Ingredients

• 2 lbs pork belly, skin removed
• 1/4 cup molasses
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter, for grilling

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill.
3. Stack firewood over the napkins.
4. Light the paper and allow the grill to heat for about 20 minutes.

Step 2: Prepare the Glaze

1. In a small bowl, mix together molasses, mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper.

Step 3: Grill the Pork Belly

1. Place the pork belly on the center grill grate and sear for 2-3 minutes per side until a golden crust forms.
2. Move the pork belly to the outer griddle surface to continue cooking.
3. Brush the pork belly generously with the molasses and mustard glaze.
4. Cook for 25-30 minutes, flipping occasionally and basting with more glaze.
5. Remove the pork belly from the grill when the internal temperature is 15°F below the desired doneness.

Step 4: Rest and Serve

1. Let the pork belly rest for 10 minutes before slicing.
2. Slice into thick pieces and serve immediately.

Tips

• Use hardwood firewood for a more authentic smoky flavor.
• Let the pork belly rest after grilling to retain its juices.
• Adjust the cooking time based on the thickness of the pork belly.

Variations

1. Spicy Peach Glazed Pork Belly: Replace molasses with peach preserves and add a dash of cayenne for a spicy-sweet twist.
2. Honey Bourbon Pork Belly: Use honey instead of molasses and mix in a splash of bourbon for a rich, smoky flavor.
3. Maple-Bacon Infused Pork Belly: Substitute molasses with maple syrup and add crumbled bacon to the glaze.
4. Southern BBQ Pork Belly: Mix in BBQ sauce with the glaze and add a pinch of brown sugar for a classic BBQ flavor.
5. Cajun-style Pork Belly: Add Cajun seasoning to the rub for a bold, spicy kick.

Conclusion

Grilling pork belly on the Arteflame creates a perfectly caramelized crust while locking in the juices. With the unique heat zones, you can achieve restaurant-quality results at home. Try different variations and pairings to elevate your grilling experience.

Best Pairings

• Grilled cornbread with honey butter
• Collard greens with smoked ham hock
• Cast iron mac and cheese
• Grilled peaches with cinnamon
• Southern-style sweet tea