Grilled Pork Belly with South Carolina Vinegar Sauce

Introduction

There’s something truly special about slow-grilled pork belly with crispy edges and tender layers of meat and fat — especially when finished with a bright, tangy South Carolina vinegar sauce. Using the Arteflame Grill, this pork belly recipe reaches new heights: seared to perfection at over 1000°F on the center grill grate and gently brought to doneness on the flat cooktop. Every bite is flavor-packed and cooked to absolute perfection thanks to this unique grilling method. Let’s take BBQ back to its roots with bold Carolina flavor and steakhouse-quality sear results.

Ingredients

• 2 lbs of pork belly, skin scored
• Salt and freshly ground black pepper, to taste
• 2 tbsp brown sugar
• 2 tbsp butter
• 1 tsp smoked paprika
• 1 tsp garlic powder
• South Carolina Vinegar Sauce:
• 1 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp red pepper flakes
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp ketchup (optional for depth)
• 1 tbsp butter (optional for richness)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins and place them in the grill bowl.
2. Stack quality firewood on top of the oil-soaked napkins.
3. Light the napkins and let the firewood catch.
4. Wait 20 minutes until the center grill grate reaches 1000°F and the flat cooktop is evenly hot.

Step 2: Prepare the Pork Belly

1. Score the skin side of the pork belly in a crosshatch pattern to allow the fat to render and seasoning to penetrate.
2. Season all sides generously with salt, pepper, brown sugar, paprika, and garlic powder.
3. Let it 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 for 2–3 minutes or until a deep, golden crust forms.
2. Flip and sear the other side for 2 minutes to lock in fat and juices.

Step 4: Finish Cooking on the Flat Top

1. Move the seared pork belly to the inner area of the flat cooktop.
2. Add butter underneath the pork belly for flavor and moisture.
3. Cook for 25–30 minutes, rotating occasionally and moving closer or further from the center for temperature control.
4. Monitor internal temperature with a meat thermometer. Remove when it reaches 180°F (it will climb to 195°F as it rests).

Step 5: Make the Carolina Vinegar Sauce

1. On the Arteflame griddle, add vinegar, brown sugar, red pepper flakes, ketchup, salt, and pepper to a small area on the flat top to mix.
2. Stir for 1–2 minutes until sugar dissolves. Add butter for extra richness, if desired.
3. Use a spoon or brush to drizzle over finished pork belly.

Step 6: Serve!

1. Slice pork belly against the grain and drizzle with vinegar sauce.
2. Serve hot with your favorite grilled vegetables or southern sides cooked on the Arteflame grill.

Tips

• Use butter, not oil, to boost flavor and give everything a delicious, golden finish.
• If the outer cooktop is too cool, move meat closer to the center for even cooking.
• Always pull pork belly off the grill 15°F before your target temperature to avoid overcooking.
• The Arteflame flat griddle allows you to grill the vinegar sauce gently without burning — making stovetops unnecessary.
• No pots or pans needed — everything can be grilled directly, for amazing flavor and easy cleanup!

Variations

1. Sweet Heat Glazed Pork Belly: Finish with a blend of honey and hot sauce instead of vinegar sauce for a sticky-sweet kick.
2. Asian-Inspired Pork Belly: Replace the vinegar sauce with a grilled soy-ginger glaze and top with sesame seeds.
3. BBQ Rubbed Pork Belly: Use a dry rub of smoked paprika, cayenne, cumin and sugar — no sauce needed.
4. Lime-Chili Pork Belly: Swap vinegar sauce for a grilled mix of lime juice, chili powder, garlic and salt.
5. Maple Bourbon Pork Belly: Baste with a mix of maple syrup and bourbon during the final 10 minutes of cooking.

Best pairings

• Grilled corn on the cob with smoked butter
• Charred collard greens with garlic on the flat top
• Skillet grilled cornbread squares
• Pickled slaw or grilled peach salad
• Sweet tea, or a bourbon-spiked Arnold Palmer

Conclusion

This Grilled Pork Belly with South Carolina Vinegar Sauce is a powerhouse of flavor, grilled to perfection on the Arteflame. By using the high-temp center grate for searing and the flat top for finishing, you achieve results that are juicy, flavorful and deeply satisfying with minimal cleanup and no need for pots and pans. Fire up the grill — it’s time to taste South Carolina!