Tennessee Char-Grilled Pork Belly Bites

Introduction

There’s nothing quite like Tennessee-style grilling—rich with bold flavors, juicy centers, and crispy edges. These Tennessee Char-Grilled Pork Belly Bites are the perfect balance of texture and taste. Using the Arteflame Grill’s intense center heat and ultra-versatile flat cooktop griddle, we reverse sear seasoned pork belly to achieve that perfect crispy exterior and tender, juicy interior everyone craves. And the best part? It all happens outside—no pots, no pans, just fire and flavor.

Ingredients

• 2 pounds pork belly, skin removed and cut into 1-inch cubes
• 2 tablespoons sea salt
• 1 tablespoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional)
• 2 tablespoons brown sugar
• 4 tablespoons unsalted butter (for grilling)
• 1 cup Tennessee-style BBQ sauce or dipping sauce of choice

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins in the center of the Arteflame grill.
2. Soak them with a little vegetable oil.
3. Stack firewood over the napkins and light the paper.
4. Let the grill heat for about 20 minutes until the center grate reaches over 1,000°F and the flat cooktop is hot with zones of variable heat.

Step 2: Season the Pork Belly

1. In a bowl, toss the pork belly cubes with salt, pepper, paprika, garlic powder, cayenne (if using), and brown sugar.
2. Let the seasoned pork sit at room temperature while the grill heats up, about 15–20 minutes.

Step 3: Sear Over High Heat

1. Place the pork belly cubes on the center grill grate (over 1,000°F) to sear each side for 30–45 seconds until deeply browned and crispy.
2. Use tongs to flip carefully and avoid flare-ups.
3. Do this in batches if necessary.

Step 4: Move to the Flat Cooktop

1. Transfer the seared pork belly to the flat cooktop near the center for high heat or the outer edge to bring it up to desired doneness slowly.
2. Add small pats of butter around the pork and baste it gently to enhance flavor and promote even caramelization.
3. Continue cooking until internal temperature reaches 185°F (remove at 170°F for resting).

Step 5: Serve and Dip

1. Let pork belly bites rest for 5–10 minutes before serving.
2. Serve with Tennessee-style BBQ sauce for dipping.

Tips

• Always remove pork belly from the grill when it’s 15°F below your target temp—it keeps cooking while resting.
• Use butter over oil for better taste and browning.
• Monitor hotter and cooler zones on the Arteflame's cooktop to avoid burning or undercooking.
• Don’t overcrowd the center grate—sear in batches for best color and texture.
• Use a meat thermometer to get the perfect doneness without guesswork.

Variations

1. Tennessee Maple Bourbon Pork Belly: Mix maple syrup and bourbon with the seasoning for a sweet, Southern twist.
2. Asian Fusion Belly Bites: Season with soy sauce, five spice, and sesame oil; serve with hoisin or sriracha mayo.
3. Spicy Chipotle Pork Belly: Add chipotle powder and adobo sauce to the rub for smoky heat.
4. Garlic Herb Pork Belly: Mix rosemary, thyme, and minced garlic into the rub for an herby kick.
5. Korean BBQ Bites: Marinate pork belly in gochujang, soy, garlic, and sugar, then grill and glaze as you cook.

Best Pairings

• Grilled sweet corn with butter and chili lime
• Smoked baked beans cooked on the flat top while pork belly grills
• Grilled jalapeño cornbread
• Craft Tennessee bourbon or ice-cold local lager
• Coleslaw with apple cider vinaigrette

Conclusion

The Tennessee Char-Grilled Pork Belly Bites recipe makes full use of the Arteflame grill’s power and versatility, delivering restaurant-quality sear and juicy interior—all outdoors, all fire. With minimal cleanup, rich flavor, and unmatched char, this is a dish you’ll come back to again and again.