Japanese-Style Grilled Pork Belly (Buta Bara Yaki)

Introduction

Japanese-Style Grilled Pork Belly, also known as Buta Bara Yaki, is thinly sliced pork belly grilled to crispy perfection and served with a tangy ponzu sauce. The Arteflame grill provides the ultimate grilling experience, allowing for a steakhouse-quality sear on the center grill grate at over 1,000°F. This locks in the juices and enhances the flavor of the pork belly, while the surrounding flat-top cooktop ensures even cooking without burning. Follow this easy and flavorful recipe to achieve the best grilled pork belly you've ever had.

Ingredients

• 1 lb thinly sliced pork belly
• 1/2 cup ponzu sauce
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tbsp butter
• 1/4 tsp black pepper
• 1/4 tsp sea salt
• 2 green onions, finely chopped
• 1 tbsp toasted sesame seeds
• Lemon wedges for serving

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins inside the grill and stack firewood on top.
3. Light the napkins and allow the fire to build up.
4. Wait 20 minutes for the grill to reach optimal cooking temperature.

Step 2: Marinate the Pork Belly

1. In a bowl, mix ponzu sauce, soy sauce, mirin, ginger, and garlic.
2. Add the sliced pork belly and coat evenly.
3. Let it marinate for 10-15 minutes.

Step 3: Grill the Pork Belly

1. Place the pork belly slices on the center grill grate for an immediate high-heat sear.
2. Sear each side for 30-45 seconds until a crisp crust forms.
3. Move the pork to the flat-top cooktop to finish cooking.
4. Cook until the internal temperature is about 15°F below the target to account for carryover cooking.

Step 4: Garnish and Serve

1. Transfer the grilled pork belly to a serving plate.
2. Sprinkle with green onions and toasted sesame seeds.
3. Serve with lemon wedges and additional ponzu sauce for dipping.

Tips

• Use high-quality pork belly for the best results.
• Don’t skip the searing step—it locks in flavor and keeps the pork juicy.
• Adjust the heat zone on the flat-top cooktop to prevent overcooking.
• Serve immediately to enjoy the crispy texture.

Variations

1. Spicy Buta Bara Yaki: Add 1 tsp of Sriracha to the marinade for a spicy kick.
2. Sweet Teriyaki Style: Substitute ponzu sauce with teriyaki sauce for a sweeter flavor.
3. Garlic-Lover’s Version: Double the amount of minced garlic for a stronger garlic taste.
4. Citrus Fusion: Add a dash of yuzu juice to enhance the citrusy tang.
5. Korean-Inspired: Sprinkle some gochugaru (Korean chili flakes) for a smoky heat.

Best Pairings

• Steamed white rice
• Japanese cucumber salad
• Miso soup
• Grilled vegetables like eggplant and zucchini
• Ice-cold Japanese beer or sake

Conclusion

Cooking Japanese-Style Grilled Pork Belly on the Arteflame grill ensures you achieve a perfectly crisp exterior while keeping the inside juicy and flavorful. The unique reverse searing method enhances the texture and retains the pork’s natural juices. Try out different variations and seasonings to make this dish your own!