Oklahoma Sorghum Glazed Pork Belly on the Arteflame

Introduction

This Oklahoma Sorghum Glazed Pork Belly blends rich, tender pork with the caramelized sweetness of locally-sourced sorghum syrup. Grilled to perfection on the Arteflame Grill using the reverse searing technique, the result is crispy edges, juicy interiors, and deep smoky-sweet flavor. The Arteflame's 1,000F center grill grate sears the pork belly to lock in juices, while the surrounding flat cooktop ensures evenly rendered fat and a sticky glaze finish. It's a show-stopper dish loaded with flavor and perfect for backyard BBQs or upscale grilling nights.

Ingredients

• 2 lbs pork belly, skin scored
• 1/2 cup Oklahoma sorghum syrup
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter (for grilling)
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on 3 paper napkins and place them at the bottom of the Arteflame grill.
2. Stack hardwood firewood over the oiled napkins.
3. Light the paper napkins. Let the fire build for about 20 minutes until the grill is fully lit and the center grate reaches searing temperature (1,000F).

Step 2: Prepare the Pork Belly

1. Score the pork belly skin in crosshatch pattern.
2. Season both sides evenly with salt, pepper, and smoked paprika.
3. In a bowl, whisk together sorghum syrup, Dijon mustard, soy sauce, and apple cider vinegar.

Step 3: Sear on Center Grill Grate

1. When grill is hot, place the pork belly skin-side down on the center grill grate for 1-2 minutes to get a strong sear.
2. Flip and sear the other side for another 1-2 minutes. This locks in the juices and begins caramelizing the fat.

Step 4: Render and Glaze on Flat Cooktop

1. Move pork belly to the flat cooktop area closer to the center for medium-high heat.
2. Add butter underneath and around the pork belly to enhance flavor and prevent sticking.
3. Begin brushing the sorghum glaze over the pork every 5-10 minutes.
4. Continue turning and glazing until the pork belly reaches an internal temp of 190F. Remove at 175F as it will continue cooking.
5. Rest the meat for 10 minutes before slicing.

Step 5: Slice and Serve

1. Using a sharp knife, cut the pork belly into thick slices or cubes.
2. Spoon over a final drizzle of warmed sorghum syrup if desired and serve hot.

Tips

• Always remove the pork belly from the grill when internal temp is about 15°F below your target to avoid overcooking.
• Use hardwood firewood for better flavor and higher heat performance on the center grill grate.
• Keep glaze warm close to the flat top side to keep it easily brushable.
• The flat griddle zones farther from the center are perfect for warming sides like grilled corn, veggies, or buns while you cook the meat.

Variations

1. Spicy Oklahoma Glazed Belly: Add 1 tbsp hot sauce and 1 tsp chili flakes to the glaze mix for a spicy-sweet flavor combo.
2. Herb-Infused Pork Belly: Rub pork belly with chopped rosemary, thyme, and garlic before searing and use a honey-lemon glaze instead of sorghum.
3. Asian-Inspired Belly: Add 1 tsp sesame oil, 1 tbsp hoisin, and a splash of rice vinegar to the glaze. Serve with grilled bok choy on the flat griddle.
4. Smoky Bourbon Glaze: Replace vinegar in the glaze with 1 tbsp bourbon and add a splash more sorghum for extra smokiness and depth.
5. Sorghum-Stout BBQ Belly: Mix 2 tbsp of stout beer into the glaze and let the sugars in both caramelize onto the pork for a BBQ-style stickiness.

Conclusion

This Oklahoma Sorghum Glazed Pork Belly cooked on the Arteflame Grill offers everything you want in a great BBQ dish: bold flavor, crispy skin, and caramelized goodness. With the ease of lighting the grill and virtually no clean-up, it's a recipe you'll revisit again and again for friends or family gatherings. Make it your signature grill dish!

Best pairings

• Charred elote (Mexican street corn) grilled on outer griddle zone
• Grilled wedges of sweet potatoes with cinnamon butter
• Smoked maple bourbon Old Fashioned
• Cold Oklahoma craft lager or wheat beer
• Fresh peach or apple slaw from the cool zone of your flat top