Wisconsin Beer-Braised Grilled Pork Belly

Introduction

There’s nothing quite like tender, beer-braised pork belly kissed by flame and seared to perfection. This Wisconsin-style pork belly recipe captures deep beer flavor from the braise and smoky, caramelized edges from the Arteflame grill. We lock in all the juices by first searing the pork belly directly over the center grate at 1,000°F and then slow-finishing it on the flat top around the grate. The solid steel griddle ensures no charring while allowing the meat to sizzle to perfection. Wisconsin beer and a high-heat sear make this dish unforgettable.

Ingredients

• 2 lbs thick-cut pork belly, skin removed
• 24 oz Wisconsin amber ale or lager
• 4 cloves garlic, smashed
• 1 tsp freshly ground black pepper
• 1 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp ground mustard
• 3 tbsp unsalted butter (for grilling)
• Fresh herbs (optional garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack firewood on top of the napkins and light them to ignite the grill.
3. Wait approximately 20 minutes until the center grate reaches over 1,000°F and the griddle cooktop is evenly hot.

Step 2: Braise the Pork Belly

1. In an aluminum tray or grilling-safe dish, add the pork belly, Wisconsin beer, garlic, black pepper, and 1 tsp salt.
2. Place the tray on the outer griddle zone of the Arteflame and let it simmer slowly for about 45–60 minutes or until fork tender. Keep the tray partially uncovered to let the beer reduce and flavor intensify.

Step 3: Season the Pork

1. While the pork is cooking, mix together brown sugar, smoked paprika, mustard, and remaining salt to form a dry rub.
2. Once braised, remove the pork belly from the beer and pat dry gently with paper towels.
3. Rub generously with the spice rub on all sides.

Step 4: Sear on the Center Grate

1. Add a spoonful of butter to the center grill grate and quickly place the pork belly slices directly over the flame.
2. Sear each side for 1–2 minutes until crispy and caramelized. This seals in the juices and adds that signature grilled char.

Step 5: Finish on the Griddle

1. Move the seared pork belly to the hotter inner ring of the flat griddle cooktop.
2. Allow them to finish cooking for 5–10 minutes until they reach 190°F internally. Remove from heat around 175°F, as the pork will continue cooking off the grill.
3. Rest for 10 minutes and slice before serving.

Tips

• Use Wisconsin-brewed amber ale or craft beer for regional flavor authenticity.
• Always sear meats while the center grate is at its peak temp to get the ultimate crust.
• The Arteflame’s flat top is great for slow finishing—keep the pork in the inner ring where heat is most consistent.
• If making a larger batch, sear in small batches and finish all pieces together on the griddle.
• Add butter to enhance browning and bring flavor depth—skip the olive oil.

Variations

1. Wisconsin Maple Pork Belly: Add 2 tbsp of pure Wisconsin maple syrup to the braising liquid and brush more on just before the final sear.
2. Spicy Beer Belly: Add 1 tsp cayenne and 1 chopped chipotle pepper in adobo to the braising beer and include chili powder in the dry rub.
3. Garlic-Parmesan Pork Belly: Add 2 tbsp grated parmesan and more minced garlic to the final rub before grilling, giving it an umami-rich crust.
4. Apple Cider Belly: Replace beer with Wisconsin apple cider and add a cinnamon stick and cloves for a sweet-spice winter version.
5. Korean-Inspired Belly: Use a Korean lager and marinate post-braise in gochujang, soy, garlic, and sesame oil before searing.

Best pairings

• Side: Grilled Wisconsin cheddar potatoes on the cooktop
• Salad: Grilled corn and arugula salad with a lemon vinaigrette
• Drink: Cold Wisconsin amber lager or smoked porter
• Dessert: Butter-griddled peaches with vanilla ice cream

Conclusion

Wisconsin beer-braised grilled pork belly delivers everything you love—deep flavor, rich texture, and smoky perfection—right off your Arteflame grill. With easy prep and no need for pots, pans, or lids, this dish sets the bar for outdoor grilling. Fire up your Arteflame, crack open a local brew, and indulge in the bold flavors of Wisconsin-ready BBQ.