New Jersey Charred Pork Belly Tacos

Introduction

These New Jersey Charred Pork Belly Tacos combine crispy, caramelized pork belly seared over 1,000°F on the Arteflame grill with a fresh slaw and a zesty avocado crema. Using the unique features of the Arteflame grill, such as the center searing grate and flat top cooktop, each component is crafted with perfect balance and incredible flavor—all without using pots, pans, or ovens. This recipe is perfect for backyard gatherings, weeknight treats, or when you're craving something bold and delicious right off the fire.

Ingredients

• 2 lbs pork belly, skin removed, cut into 1-inch slices
• 1 tbsp kosher salt
• 2 tsp smoked paprika
• 1 tsp black pepper
• 1 tbsp brown sugar
• 3 tbsp unsalted butter (for grilling)
• 8 small flour or corn tortillas
• 1/2 head green cabbage, shredded
• 1/2 head red cabbage, shredded
• 1 medium carrot, julienned
• 1/2 cup cilantro leaves
• 2 limes, quartered
• 1 avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 garlic clove, minced
• Salt to taste

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins in the base of your Arteflame grill.
3. Stack firewood over the napkins and light the napkins.
4. Let the fire build and burn for about 20 minutes until the grill surface is hot and ready for cooking.

Step 2: Prepare the Pork Belly

1. Pat pork belly slices dry with a paper towel.
2. Season both sides with kosher salt, black pepper, smoked paprika, and brown sugar.

Step 3: Sear the Pork Belly

1. Place pork belly on the center grill grate over the 1,000°F fire.
2. Sear each side for 2–3 minutes until crispy and caramelized.

Step 4: Finish Cooking on the Griddle

1. Move pork belly from the center grate to the flat top cooktop.
2. Add dollops of butter under each slice as it cooks.
3. Cook until the internal temperature reaches about 175°F. Remove when it hits 160°F (meat continues to cook after removal).

Step 5: Make the Avocado Crema

1. On the flat griddle, place halved avocado (cut side down) for 2–3 minutes until lightly charred.
2. Remove and mash in a bowl with sour cream, lime juice, minced garlic, and a pinch of salt.

Step 6: Prepare the Slaw

1. On the cooler edge of the griddle, warm cabbage and carrots for 1–2 minutes.
2. Mix with cilantro and squeeze one lime over the slaw.

Step 7: Grill the Tortillas

1. Place tortillas on flat top cooktop and grill for 20–30 seconds per side until warm and slightly crisp.

Step 8: Assemble the Tacos

1. Add pork belly slices to tortillas.
2. Top with slaw and a spoonful of the avocado crema.
3. Garnish with extra cilantro and a lime wedge on the side.

Tips

• Use a digital thermometer to monitor pork belly for perfect doneness.
• Grill avocado for crema to add smokiness.
• Pile slaw sparingly to let pork belly shine.
• Grill tortillas just before assembling for best texture and flavor.
• Let pork belly rest for 5 minutes after grilling for juicier bites.

Variations

1. Sweet Heat Tacos: Add sliced grilled jalapeños and pineapple cubes to the slaw for a sweet and spicy twist.
2. Korean BBQ Tacos: Marinate pork belly in gochujang, sesame oil, and soy sauce instead of the dry rub.
3. Tex-Mex Style: Add grilled corn and black beans to the slaw mix.
4. Cuban Fusion: Use mojo-marinated pork belly and top with pickled onions and grilled plantains.
5. Baja Blend: Swap pork belly with seared grilled fish and keep the slaw and avocado crema the same.

Best pairings

• Mexican street corn (elote) grilled on the Arteflame
• Grilled pineapple spears with chili-lime butter
• Cold Mexican-style lager or craft IPA
• Fresh mango salsa with grilled tortilla wedges
• Grilled peach cobbler for dessert

Conclusion

With perfectly charred, juicy pork belly, fresh slaw, and creamy avocado, these New Jersey Charred Pork Belly Tacos made on the Arteflame grill are an incredible celebration of flavor and fire. The versatility and high-heat capabilities of the grill make this a gourmet meal made simple—all outdoors and without fuss.