Introduction

Indulge in a mouthwatering Cider-Glazed Irish Pork Belly grilled to perfection on the Arteflame grill. This recipe gives you tender, juicy pork belly caramelized with a sweet apple cider glaze. The Arteflame method ensures that every bite is bursting with flavor—from the high-heat sear to the slow finish on the flat cooktop. Follow these steps to achieve restaurant-quality pork belly in your own backyard.

Ingredients

• 2 lbs Irish pork belly, skin scored
• 1 cup apple cider
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp butter
• 1 sprig rosemary (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to build for about 20 minutes.

Step 2: Prepare the pork belly

1. Score the skin of the pork belly with a sharp knife.
2. Season both sides with salt, pepper, and smoked paprika.
3. Let it sit while the grill reaches the right temperature.

Step 3: Make the apple cider glaze

1. Place the apple cider, brown sugar, and Dijon mustard in a small dish.
2. Stir until combined.

Step 4: Sear the pork belly

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

Step 5: Slow-cook the pork belly

1. Move the pork belly to the flat cooktop, closer to the outer edge where the heat is lower.
2. Cook for about 40 minutes, flipping occasionally.
3. Brush with the cider glaze every 10 minutes.
4. Remove the pork belly when the internal temperature reaches 175°F (as it will continue cooking off the grill).

Step 6: Rest and serve

1. Let the pork belly rest for 10 minutes before slicing.
2. Garnish with fresh rosemary, if desired.
3. Serve hot and enjoy!

Tips

• Start with high-quality Irish pork belly for the best flavor.
• Use real firewood for an authentic smoky taste.
• Resting the meat before slicing ensures it retains its juices.

Variations

• Spiced Honey Glaze: Replace brown sugar with honey and add a pinch of cinnamon.
• Garlic Herb Infused: Add minced garlic and fresh thyme to the glaze.
• Maple Bourbon Glaze: Substitute apple cider with maple syrup and a splash of bourbon.
• Korean BBQ Style: Add gochujang and sesame oil to the glaze for a spicy twist.
• Smoky Chipotle: Use chipotle powder and lime juice in the glaze for a smoky, tangy flavor.

Conclusion

With this Arteflame-grilled Cider-Glazed Irish Pork Belly, you're guaranteed a dish that’s rich, caramelized, and full of smoky goodness. By using the high-heat sear and reverse searing method, you achieve the perfect balance of texture and taste. Try one of the variations for a unique twist on this classic dish!

Best Pairings

• Grilled rosemary potatoes
• Caramelized apples
• Herbed coleslaw
• Irish whiskey or hard cider
• Fresh-baked soda bread