Portuguese Pork Belly with Mustard Glaze on Arteflame

Introduction

Grilled to perfection on the Arteflame, this Portuguese-inspired crispy pork belly is basted with a tangy mustard glaze, creating an irresistible fusion of flavors. The high-heat sear locks in the meat's juices, while the flat cooktop ensures a flawless finish. Get ready for a mouthwatering dish that impresses every time.

Ingredients

• 2 lbs pork belly, skin on
• 2 tbsp coarse sea salt
• 1 tbsp black pepper
• 2 tbsp butter
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tbsp apple cider vinegar
• 1 tsp fresh thyme leaves

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the napkins and light the paper.
3. Wait about 20 minutes until the grill is hot and ready to cook.

Step 2: Prepare the pork belly

1. Pat the pork belly dry with paper towels.
2. Score the skin in a crosshatch pattern without cutting into the meat.
3. Season generously with coarse salt and black pepper.

Step 3: Sear the pork belly

1. Place the pork belly skin-side down on the center grill grate for 3-5 minutes until crispy.
2. Flip and sear each side for 2 minutes to lock in juices.

Step 4: Cook to perfection

1. Move the pork belly to the flat cooktop, closer to the center for higher heat.
2. Cook, flipping occasionally, for 20-25 minutes or until an internal temperature of 180°F is reached.
3. Remove from the grill at 165°F as it will continue cooking.

Step 5: Make the mustard glaze

1. On the cooktop, melt butter and stir in Dijon mustard, honey, garlic, smoked paprika, apple cider vinegar, and thyme.
2. Baste the pork belly with the glaze during the last 10 minutes of cooking.

Step 6: Rest and serve

1. Transfer the pork belly to a cutting board and let it rest for 10 minutes.
2. Slice into bite-sized pieces and serve immediately.

Tips

• Use dry paper towels to remove excess moisture from the pork belly for crispier skin.
• Cook over moderate heat on the flat griddle to ensure an even cook without burning.
• Always let the meat rest before slicing to retain its juices.

Variations

1. Spicy Portuguese Style: Add 1 tsp of cayenne pepper and 1 tbsp of hot sauce to the mustard glaze for extra heat.
2. Garlic Herb Infused: Add 1 tbsp of fresh chopped rosemary and 1 tsp of garlic powder for a herbaceous twist.
3. Sweet & Spicy: Use maple syrup instead of honey and add a pinch of red pepper flakes.
4. Citrus Glazed: Mix in 1 tbsp of fresh orange juice and zest into the glaze for a citrusy pop.
5. Classic BBQ: Swap the mustard glaze for a smoky BBQ sauce for a traditional twist.

Conclusion

The Arteflame grill ensures your Portuguese pork belly is perfectly seared and cooked to juicy perfection. Enjoy the tangy mustard glaze flavor infused with incredible smokiness, all without any pots, pans, or unnecessary steps. This is outdoor grilling at its finest!

Best pairings

• Grilled asparagus with lemon zest
• Roasted sweet potatoes on the griddle
• A bold Portuguese red wine
• Fresh side salad with arugula and balsamic drizzle