Introduction

There’s something unmistakably Texan about the bold flavors of smoky pork belly kissed with sweet maple and just the right amount of heat. Grilling it on the Arteflame brings out the deepest flavors thanks to its intense center grate heat and perfect flat top searing surface. This recipe turns a humble piece of pork belly into a smoky, crispy, mouthwatering show-stopper—Texas style.

Ingredients

• 2 lbs skinless pork belly, cut into 2”x4” strips
• 2 tbsp kosher salt
• 1 tbsp coarse black pepper
• 2 garlic cloves, finely minced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup pure maple syrup
• 2 tbsp butter (for grilling)
• 2 tsp red chili flakes
• Fresh thyme for garnish (optional)

Instructions

Step 1: Fire up your Arteflame Grill

1. Place 3 paper napkins in the grill bowl and pour vegetable oil over them.
2. Stack dry firewood over the paper napkins.
3. Light the napkins to start the fire. Allow the grill to heat for about 20 minutes until the center reaches about 1,000°F for optimal searing.

Step 2: Prepare the Pork Belly Marinade

1. Pat your pork belly strips dry using paper towels.
2. Rub all sides with salt, black pepper, garlic, paprika, and cayenne pepper for heat.
3. Let sit while the grill heats up—about 15-20 minutes.

Step 3: Sear the Pork Belly

1. Place each pork belly strip directly onto the center grill grate.
2. Sear for 45-60 seconds per side until you get a deep golden crust. Sear each side, including the edges.

Step 4: Finish Cooking on Flat Griddle

1. Move the seared pork belly from the center grate to the flat cooktop griddle just outside the grate.
2. Add a tablespoon of butter near each piece to enhance flavor and keep it juicy.
3. Continue cooking until internal temperature reaches 190°F, removing at around 175°F to let it finish with carryover heat.

Step 5: Maple Chili Glaze

1. In a small area of the flat top, pour maple syrup and chili flakes with a pat of butter.
2. Let it reduce slightly on the steel surface to form a glaze.
3. Brush the glaze on each piece of pork belly during the last few minutes of grilling, flipping to caramelize both sides.

Step 6: Serve

1. Slice pork belly into bite-size pieces if serving as an appetizer or leave whole for a hearty entrée.
2. Garnish with fresh thyme and serve immediately.

Tips

• Always apply seasoning while the meat is still cold; it creates better surface adhesion.
• Use the center of the Arteflame for searing and the outer edges for slower cooking.
• Rest the pork on a cutting board 10 minutes before serving to save all the juices.
• Remove pork belly when it’s about 15°F below final desired temp to avoid overcooking.
• Maple syrup burns fast, so glaze later in the cook when meat is nearly done.

Variations

1. Spicy Texas Bourbon Glazed Pork Belly: Replace the maple syrup with bourbon and brown sugar for a deep, smoky flavor hit with a southern kick.
2. Honey Mustard Texas Pork Belly: Swap maple syrup for a honey and grainy mustard glaze for a tangy sweet bite.
3. Texas Korean Fusion Pork Belly: Use gochujang, soy sauce, and maple syrup for a Korean BBQ-inspired sweet-heat glaze.
4. Garlic Herb Texas Pork Belly: Skip the glaze and load up on fresh rosemary, thyme, and garlic butter.
5. Texas Pineapple Jerk Pork Belly: Blend jerk seasoning with pineapple juice and grill down to a tropical glaze with some serious attitude.

Conclusion

Crispy, sticky, and smoky, this Grilled Pork Belly with Maple Glaze hits all the right notes—salty, sweet, seared, and succulent. The Arteflame grill makes it easy to master the art of reverse searing, infusing every bite with wood-fired flavor and Texan flair!

Best pairings

• Grilled corn on the flat top with butter and chili lime
• Skillet-style smashed potatoes with rosemary
• Grilled peaches with brown sugar as dessert
• Ice-cold Texas lager or bourbon lemonade
• Side of tangy vinegar-based slaw for balance