Minnesota Farmhouse Crispy Pork Belly on Arteflame

Introduction

Minnesota Farmhouse Crispy Pork Belly is a Midwest-inspired dish featuring juicy, seasoned pork belly seared over 1,000°F on the Arteflame grill. This method locks in flavor while achieving the perfect crispy exterior. Using a reverse searing technique, we bring the pork belly to optimal doneness while infusing rich, smoky flavor. Grilling everything on the Arteflame ensures an even cook, while the solid steel cooktop prevents burning. Let's get started!

Ingredients

• 2 lbs pork belly, skin scored
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp onion powder
• 2 tbsp butter
• Wood fire logs for grilling

Instructions

Step 1: Prepare 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 the napkins and light them.
4. Allow the fire to heat the grill for about 20 minutes.

Step 2: Season the Pork Belly

1. Pat the pork belly dry with paper towels.
2. In a small bowl, mix salt, black pepper, smoked paprika, garlic powder, thyme, and onion powder.
3. Sprinkle the seasoning mix generously over the pork belly, ensuring even coverage.

Step 3: Sear the Pork Belly

1. Place the pork belly skin-side down on the center grill grate.
2. Sear for 2-3 minutes, or until the skin is crispy and golden brown.
3. Flip and sear the other side for another 2 minutes.

Step 4: Cook on the Flat Top Griddle

1. Move the seared pork belly to the flat top cooktop.
2. Position the pork belly closer to the center for higher heat, or towards the outer edge for lower heat.
3. Cook, flipping occasionally, for 30-40 minutes, until the internal temperature reaches 190°F.
4. Remove from the grill when the internal temperature is 175°F, as it will continue cooking off the grill.

Step 5: Rest and Serve

1. Place the cooked pork belly on a cutting board and let it rest for 10 minutes.
2. Slice into bite-sized pieces and serve while hot.
3. Enjoy with your favorite side dishes!

Tips

• For extra crispy skin, make sure the pork belly is completely dry before seasoning.
• Butter enhances the flavor more than olive oil—brush a little melted butter on the pork belly before cooking.
• Use different heat zones on the Arteflame grill to cook other sides while the pork belly finishes.
• Always remove the pork belly 15°F before your desired internal temperature to account for carryover cooking.

Variations

1. Sweet Maple Glaze: Add a glaze of maple syrup and Dijon mustard in the last 10 minutes of cooking.
2. Spicy Cajun Pork Belly: Replace paprika with Cajun seasoning for a bold, spicy kick.
3. Herb Butter Infused: Baste with rosemary-garlic butter for a rich herb flavor.
4. Korean-Inspired: Glaze with a mix of gochujang, honey, and soy sauce for a sweet-heat taste.
5. Smoky BBQ: Brush with your favorite BBQ sauce during the last 5 minutes for a deep smoky flavor.

Best Pairings

• Grilled sweet corn on the flat griddle cooktop
• Charred Brussels sprouts with butter
• Garlic mashed potatoes cooked directly on the flat cooktop
• Refreshing coleslaw
• Craft beer or smoked bourbon

Conclusion

This Minnesota Farmhouse Crispy Pork Belly is the ultimate combination of crispy skin and juicy, flavorful meat. By using the Arteflame grill with a high-temperature sear and reverse searing method, you get steakhouse-quality texture and taste every time. Whether you try the classic version or one of the tasty variations, you’ll love the result! Fire up your grill and savor this Midwest classic.