North Carolina Charred Pork Belly with Vinegar Glaze

Introduction

This North Carolina-style pork belly recipe delivers crispy, smoky meat glazed with a tangy, bold vinegar finish. Perfect for BBQ enthusiasts and backyard flavor fanatics, this dish uses the unique features of the Arteflame grill—1,000°F searing temperature, wide flat griddle surface, and reverse searing capability—to nail the perfect texture and flavor. With easy prep and an exciting payoff, it’s a must-try for Southern barbecue lovers.

Ingredients

• 2 lbs thick-cut pork belly slices (about 1-inch thick)
• 2 tbsp kosher salt
• 1 tbsp cracked black pepper
• 1 tsp smoked paprika
• 2 tbsp unsalted butter
• 1/2 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp red pepper flakes
• 1 clove garlic, minced
• 1 tsp Dijon mustard

Instructions

Step 1: Fire Up Your Arteflame Grill

1. Place 3 paper napkins in the center of your Arteflame grill.
2. Pour a bit of vegetable oil over the napkins to soak them.
3. Stack quality firewood over the napkins and light them.
4. Let the grill heat up for about 20 minutes until the center grate reaches 1,000°F and the surrounding cooktop is evenly hot.

Step 2: Prepare the Pork Belly

1. In a small bowl, mix salt, pepper, and smoked paprika.
2. Season the pork belly slices liberally on both sides with the seasoning mix.
3. Let the pork rest at room temperature while the grill heats up.

Step 3: Sear to Lock in Juices

1. Place pork belly slices directly on the center grate over the fire—sear each side for about 2 minutes until a thick crust forms.
2. Don’t move the pork while searing to allow crust development.

Step 4: Bring to Target Temperature Using Reverse Sear

1. Move the seared pork belly onto the flat cooktop area near the inner ring where it’s still hot.
2. Continue cooking until internal temp reaches 180°F (remove at 165°F to allow carryover cooking).

Step 5: Make the Vinegar Glaze

1. On a cooler section of the flat top, melt the butter.
2. Stir in vinegar, brown sugar, red pepper flakes, garlic, and Dijon mustard.
3. Let it simmer until slightly thickened (about 3–5 minutes).
4. Brush the hot glaze over the pork belly slices just before removing them.

Step 6: Rest and Serve

1. Transfer the pork belly to a platter and let rest for 10 minutes.
2. Slice and serve hot with extra glaze drizzled over the top.

Tips

• Always use a meat thermometer—pull the pork at 15°F below your target temp.
• The outer edge of the flat cooktop is cooler—use it to rest or finish delicate ingredients.
• Use butter instead of olive oil to enhance grilling flavor across the board.
• Sear on the center then finish on the griddle for optimal juiciness and crust.
• Clean-up is effortless—just scrape and wipe the cooktop when done.

Variations

1. Spicy Carolina Kick: Add chipotle powder and cayenne to the dry rub and increase red pepper in the glaze.
2. Sweet Maple Glaze: Swap brown sugar for maple syrup and add a pinch of cinnamon in the glaze mix.
3. Asian Fusion: Use soy sauce, ginger, and rice vinegar in the glaze for a tangy umami flavor.
4. Herb-Crusted: Add crushed rosemary and thyme to the seasoning rub for herbal depth.
5. Honey-Mustard Glaze: Mix equal parts honey and whole-grain mustard into the glaze instead of vinegar and Dijon.

Best pairings

• Grilled corn on the cob with herb butter
• Classic creamy coleslaw
• Pickled red onions or grilled pickled jalapeños
• Sweet tea or cold craft beer from North Carolina
• Grilled sweet potatoes with honey drizzle

Conclusion

With the Arteflame grill’s high searing heat and expansive flat cooktop, this Charred Pork Belly with Vinegar Glaze becomes the ultimate North Carolina-style BBQ experience. Crispy on the outside, tender inside, and finished with a zesty glaze—this dish showcases what backyard BBQ dreams are made of.