Oklahoma Fire-Seared Pork Belly Tacos

Introduction

These Oklahoma-style fire-seared pork belly tacos explode with flavor, thanks to the unique power of the Arteflame grill. We’re taking pork belly to the next level with intense 1,000°F searing on the center grill grate, locking in incredible juices and flavor. Then we bring it to perfect doneness using the reverse searing technique on the Arteflame’s flat cooktop griddle. Paired with bright slaw and smoky salsa, these tacos taste just as amazing as they look—sizzling, golden, and deeply satisfying. Grill everything together outdoors with no need for pots, pans, or an oven!

Ingredients

• 2 lbs pork belly, cut into 1-inch thick strips
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp unsalted butter (for grilling)
• 8 small corn tortillas
• 1 cup shredded red cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt to taste (for slaw)
• 1 cup fire-roasted tomato salsa (make on grill)
• Vegetable oil and paper napkins for lighting grill
• Optional: pickled red onions for topping

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place them in the grill center and stack firewood on top.
3. Light the napkins and let the fire build. In about 20 minutes, the grill will be ready.
4. Ensure the center grill grate reaches 1,000°F for searing; the surrounding flat top will offer multiple heat zones for perfect cooking control.

Step 2: Prep the Pork Belly

1. Season pork belly strips evenly with kosher salt, black pepper, smoked paprika, and garlic powder.
2. Let them sit while the grill heats up to get maximum flavor absorption.

Step 3: Sear and Reverse Sear the Pork Belly

1. Sear pork belly strips directly on the center grill grate for 1–2 minutes per side to lock in juices and develop a rich crust.
2. Move them to the flat cooktop griddle closer to the outside for gentler heat.
3. Add 1 tbsp butter near the pork belly to sizzle and baste. Cook until internal temperature reaches 170°F (remove at 155°F to rest and finish cooking off-heat).

Step 4: Make the Slaw

1. While pork belly cooks, place shredded red cabbage, carrots, cilantro, lime juice, and a pinch of salt directly on a medium-heat zone of the griddle.
2. Toss gently for 2–3 minutes until slightly softened but still crisp.

Step 5: Toast the Tortillas

1. Place corn tortillas on the outer edge of the flat griddle and toast for 30 seconds per side until warm and slightly charred.

Step 6: Assemble the Tacos

1. Slice pork belly into bite-sized pieces.
2. Layer into corn tortillas, top with warm slaw, spoonfuls of fire-roasted tomato salsa, and optional pickled red onions.
3. Serve hot and sizzling!

Tips

• Remove pork belly from grill at 155°F – it will rise to 170°F while resting.
• Butter on the grill adds richness and beautiful browning.
• Use cooler zones for veggies and tortillas to avoid overcooking.
• Make the salsa on the grill too—roast tomatoes, onions, and jalapeños on the griddle, then chop and mix!
• Clean-up is minimal thanks to the solid cooktop—you’ll love that!

Variations

1. Sweet Heat BBQ Tacos: Toss the pork belly in a sweet chili glaze after searing and serve with grilled pineapple slaw.
2. Korean-Inspired Gochujang Tacos: Swap paprika for gochujang paste and serve with kimchi slaw and sesame seeds.
3. Smoky Chipotle Lime: Add chipotle powder to the rub and top tacos with chipotle-lime crema and avocado slices.
4. Breakfast-Style Pork Belly Tacos: Add scrambled eggs to tortillas and a sprinkle of grilled queso fresco.
5. Tex-Mex Taco Twist: Spice it up with cumin, grilled bell pepper strips, and jalapeños for a bold Tex-Mex punch.

Conclusion

These Oklahoma Fire-Seared Pork Belly Tacos are irresistibly crispy, juicy, and smoky—all cooked effortlessly on the Arteflame grill. Whether you're feeding a crowd or making a weekend treat, these tacos are sure to steal the show. Fire it up and discover a new favorite way to grill tacos!

Best Pairings

• Grilled corn with cotija and chili-lime butter
• Charred street-style elotes
• Grilled pineapple spears with cinnamon glaze
• Smoky ranch-style pinto beans
• Crisp Mexican lager or mezcal margarita