Norwegian Crispy Grilled Pork Belly with Mustard Sauce

Ingredients

• 2 lbs pork belly, skin on
• 2 tsp coarse sea salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp butter
• 1 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp cayenne pepper

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the cooktop reaches the desired heat.

Step 2: Prepare the Pork Belly

1. Pat the pork belly dry and score the skin with a sharp knife.
2. Rub the meat with salt, black pepper, garlic powder, and smoked paprika.
3. Let the pork belly sit at room temperature while the grill heats up.

Step 3: Sear the Pork Belly

1. Place the pork belly skin-side down on the center grill grate at 1,000°F.
2. Sear for 3-5 minutes until the skin becomes crispy.
3. Flip and sear the meat side for another 2 minutes.

Step 4: Slow Cook on the Flat Griddle

1. Move the pork belly to the flat cooktop griddle in a medium heat zone.
2. Cook for 45-60 minutes, flipping occasionally, until the internal temperature reaches 190°F.
3. Remove from the grill at 175°F, as it will continue cooking off the heat.
4. Let it rest for 10 minutes before slicing.

Step 5: Make the Mustard Sauce

1. On the hot griddle, melt the butter.
2. Add Dijon mustard, whole-grain mustard, apple cider vinegar, honey, and cayenne pepper.
3. Mix well and heat for 1-2 minutes until combined.

Tips

• Score the skin well to help it crisp up beautifully.
• Let the pork rest before slicing for the juiciest result.
• Use butter instead of oil for a rich, flavorful crust.
• Always remove the pork 15°F before the target temperature, as it will keep cooking.

Variations

• Norwegian Herb Infused: Add fresh thyme and rosemary to the seasoning for an aromatic twist.
• Spicy Nordic: Increase cayenne and add red pepper flakes for extra heat.
• Honey Glazed: Brush honey all over the pork belly in the last 10 minutes of cooking.
• Garlic Butter: Melt garlic butter over the pork during the final minutes of grilling.
• Smoky Maple: Swap honey with maple syrup and add a touch of liquid smoke for a deeper flavor.

Conclusion

This Norwegian-style crispy grilled pork belly is the perfect combination of texture and flavor. The Arteflame grill allows for a perfect sear and slow cook without drying out the meat. Pair it with the tangy mustard sauce for an unbeatable combination.

Best Pairings

• Roasted root vegetables grilled on the flat top cooktop.
• Grilled apples with a cinnamon glaze.
• Norwegian-style potato gratin.
• A crisp apple cider or light lager beer.