Introduction

These Iowa-style grilled pork belly skewers are irresistibly tender, caramelized, and packed with smoky flavor. Using the Arteflame grill, we achieve the perfect sear on the center grill grate at 1,000°F before finishing them to perfection on the flat top griddle. This method locks in juices while delivering a mouthwatering crust.

Ingredients

• 2 lbs pork belly, cut into 1-inch cubes
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp butter (for grilling)
• Skewers (wooden or metal)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the napkins and light them.
3. Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the Pork Belly

1. In a bowl, mix soy sauce, honey, Dijon mustard, smoked paprika, garlic powder, black pepper, and salt.
2. Coat the pork belly cubes evenly with the marinade and let them sit for 15 minutes.
3. Thread the marinated pork belly pieces onto skewers.

Step 3: Sear the Pork Belly

1. Place the skewers on the center grill grate to sear, about 1-2 minutes per side, until caramelized.
2. Take the seared skewers and move them to the flat griddle cooktop.

Step 4: Finish on the Flat Griddle

1. Place butter on the flat cooktop toward the center for a hotter surface.
2. Lay the skewers on the buttered griddle and cook for 6-8 minutes, rotating occasionally.
3. When the internal temperature reaches 180°F, remove them from the grill.

Step 5: Rest and Serve

1. Let the skewers rest for 5 minutes before serving.
2. Garnish with fresh herbs or extra smoked paprika.

Tips

• Soak wooden skewers in water for 30 minutes to prevent burning.
• Always move the skewers to a cooler part of the griddle when needed.
• Remove the pork belly when the internal temperature reaches 165°F, as it will continue cooking off the grill.
• Use hardwood like oak or hickory for extra smokiness.

Variations

1. Honey Sriracha Skewers: Add 1 tbsp Sriracha to the marinade for a spicy kick.
2. BBQ Pork Belly Skewers: Glaze with BBQ sauce during the final minutes of grilling.
3. Teriyaki Pork Belly Skewers: Replace soy sauce with teriyaki sauce and add a sprinkle of sesame seeds.
4. Citrus Garlic Skewers: Add 1 tbsp orange juice and extra garlic powder for a fresh twist.
5. Herb Butter Skewers: Brush with garlic herb butter after grilling for a rich, flavorful finish.

Conclusion

These Iowa-style grilled pork belly skewers are an absolute treat—crispy on the outside, tender on the inside, and bursting with flavor. Thanks to the Arteflame grill’s high heat searing and versatile griddle, each bite is loaded with deliciousness. Fire up your grill and try this recipe today!

Best Pairings

• Grilled corn on the cob with herb butter
• Charred asparagus with parmesan
• Smoky grilled potatoes
• Pickled vegetables for a tangy contrast
• A cold Iowa craft beer