Missouri Hickory-Smoked Pork Belly on Arteflame

Introduction

Experience the deep, rich flavor of hickory-smoked pork belly cooked to perfection on the Arteflame grill. With a crisp exterior and juicy interior, this pork belly is reverse seared to lock in flavor and tenderness. Let’s fire up the grill and get started!

Ingredients

• 3 lbs pork belly, skin removed
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 2 tbsp brown sugar
• 1 tbsp cayenne pepper (optional, for heat)
• 4 tbsp unsalted butter
• Hickory wood for smoking

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and let the fire build for about 20 minutes until the cooktop is hot.

Step 2: Prepare the pork belly

1. Pat the pork belly dry with paper towels.
2. Mix salt, pepper, smoked paprika, garlic powder, brown sugar, and cayenne in a bowl.
3. Rub the seasoning mix all over the pork belly, ensuring an even coat.

Step 3: Smoke the pork belly

1. Place hickory wood on the fire to create smoke.
2. Position the pork belly on the outer edge of the flat cooktop where the heat is lower.
3. Smoke the pork belly for about 90 minutes, flipping occasionally to ensure even cooking.

Step 4: Reverse sear the pork belly

1. Move the smoked pork belly to the center grill grate to sear at 1,000°F.
2. Sear for 1-2 minutes on each side, forming a crispy crust.

Step 5: Rest and serve

1. Remove the pork belly from the grill when the internal temperature is 190°F (it will rise to 205°F while resting).
2. Let it rest for 10 minutes before slicing.
3. Serve hot and enjoy!

Tips

• Always rest the pork belly before slicing to retain its juices.
• Use a meat thermometer to ensure perfect doneness.
• For added flavor, baste the pork belly with melted butter as it cooks.
• Cook other side dishes on the Arteflame griddle while the pork belly smokes.

Variations

• Sweet Bourbon Glaze: Brush the pork belly with a bourbon and brown sugar glaze during the final minutes of smoking.
• Spicy Chipotle: Add chipotle powder and lime zest to the seasoning mix for a smoky heat.
• Korean BBQ: Marinate in gochujang, soy sauce, and sesame oil before smoking.
• Maple-Mustard: Glaze with a mix of maple syrup and Dijon mustard for a sweet-savory twist.
• Garlic-Herb Butter: Top with garlic-herb butter after searing for an added depth of flavor.

Best pairings

• Grilled sweet corn with butter
• Caramelized onions on the griddle
• Grilled asparagus with lemon zest
• Smoky baked beans (cooked on the griddle)
• Cold craft beer or a bold red wine

Conclusion

Missouri hickory-smoked pork belly is rich, flavorful, and perfectly crisp when cooked on the Arteflame grill. By using the reverse searing method, you lock in juices and create a melt-in-your-mouth texture. Fire up your Arteflame and enjoy this incredible dish!