Ohio Crispy Grilled Pork Belly on the Arteflame

Introduction

Get ready to elevate your grilling game with this irresistible Ohio-style Crispy Grilled Pork Belly, showcasing perfectly seared, tender slices with a golden-brown crust—all made outdoors on the Arteflame Grill. Thanks to the Arteflame’s 1,000°F center grill grate and its signature flat top cooktop, you’ll reverse-sear your pork belly to perfection, locking in juices and developing unbeatable flavor. This recipe is an ideal way to show off your grill mastery with minimal cleanup and maximum flavor impact.

Ingredients

• 2 lbs pork belly, skin-on, sliced into 1-inch thick strips
• 1 tablespoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 tablespoon brown sugar
• 2 tablespoons unsalted butter
• Fresh thyme (optional, for garnish)
• Vegetable oil (for lighting fire)
• 3 paper napkins (for lighting fire)

Instructions

Step 1: Light the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over top of the napkins.
4. Light the napkins and allow the grill to heat for about 20 minutes until the center grate reaches high heat (1,000°F).

Step 2: Prep the Pork Belly

1. While the grill heats, pat the pork belly slices dry with paper towels.
2. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and brown sugar.
3. Rub the seasoning blend evenly over all sides of the pork belly slices.
4. Let the pork belly sit at room temperature while the grill finishes heating up.

Step 3: Sear the Pork Belly

1. Place the seasoned pork belly slices directly on the center grill grate.
2. Sear each side for 1–2 minutes until a golden-brown crust forms and the edges begin to crisp.

Step 4: Reverse Sear on Flat Cooktop

1. Once seared, move the pork belly to the Arteflame flat top cooktop closer to the outer ring (lower heat zone).
2. Dot each slice with a small amount of butter.
3. Slow-cook until internal temperature reaches 190°F (remove from the grill at 175°F as it continues cooking off-heat).

Step 5: Rest and Finish

1. Let the pork belly rest for 10 minutes before serving.
2. Garnish with fresh thyme if desired.

Tips

• Use a meat thermometer to monitor internal temperature for perfect doneness.
• Remove pork belly at 175°F and allow carryover cooking to reach final 190°F for tender meat.
• Cook vegetables like sliced onions, bell peppers, or mushrooms on the flat top while the pork belly reverse-sears.
• Keep butter nearby to baste the pork during grilling to enhance flavor and crispness.
• Use the various heat zones of the Arteflame cooktop to manage different cooking stages effortlessly.

Variations

1. Sweet & Spicy: Add 1 tsp chili flakes and 2 tbsp honey to the rub for a caramelized kick.
2. Korean-Inspired: Swap seasonings for gochugaru, sesame oil, and a touch of soy sauce for bold umami flavor.
3. Maple-Bourbon Glazed: Mix 2 tbsp maple syrup with 1 tbsp bourbon and glaze during final cook time.
4. Garlic-Herb: Use minced garlic, rosemary, and thyme for a rustic herb crust.
5. BBQ Classic: Slather with your favorite Ohio-style BBQ sauce during the last 5 minutes of cooking.

Conclusion

This Ohio Crispy Grilled Pork Belly recipe brings out the absolute best of the Arteflame grill’s innovative searing and slow-cooking capabilities. With juicy, tender meat and crispy edges, it’s a backyard showstopper that’s also easy to make. Clean-up? Almost none. Flavor? Through the roof.

Best pairings

• Grilled corn with lime butter
• Cast iron skillet baked beans (direct on the cooktop)
• Pickled red onions or coleslaw to cut through the richness
• Chilled Ohio-made hard cider or a malty amber ale