Scottish BBQ Ayrshire Pork Belly with Whisky Glaze

There is something undeniably primal and satisfying about cooking pork belly over an open wood fire. In this recipe, we are channeling the rugged spirit of the Highlands with a Scottish BBQ Ayrshire Pork Belly finished in a rich, smoky whisky glaze. Ayrshire pork, renowned for its superior texture and sustainable farming practices, offers a depth of flavor that standard pork simply cannot match. When prepared on the Arteflame grill, the high, dry heat renders the fat beautifully, creating a crispy, golden-brown exterior that gives way to succulent, melt-in-your-mouth meat. This dish is not just a meal; it is a celebration of heritage and fire.

The secret to this recipe lies in the balance between the savory, fatty richness of the pork and the sharp, complex notes of the whisky glaze. Using the different heat zones of the Arteflame cooktop allows you to sear the meat aggressively while simultaneously simmering the glaze to sticky perfection. Whether you are hosting a summer barbecue or looking for a hearty winter meal, this Scottish-inspired dish brings a touch of gourmet sophistication to your outdoor kitchen. It is robust, flavorful, and guaranteed to impress any guest lucky enough to grab a bite.

Ingredients

The Meat and Rub

• 2 lbs Ayrshire pork belly (skin removed, cut into 1.5-inch thick strips or cubes)
• 2 tbsp Brown sugar
• 1 tbsp Smoked paprika
• 1 tsp Sea salt
• 1 tsp Black pepper (freshly cracked)
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tbsp Olive oil (to bind the rub)

The Whisky Glaze

• 1/2 cup Scotch whisky (a peaty single malt works best for smokiness)
• 1/2 cup Apple cider vinegar
• 1/4 cup Honey or maple syrup
• 2 tbsp Soy sauce
• 1 tbsp Dijon mustard
• 1 clove Garlic (minced)
• 2 tbsp Unsalted butter

Instructions

Step 1: Prep and Season the Pork

1. Begin by patting the pork belly strips completely dry with paper towels; moisture is the enemy of a good sear.
2. In a small bowl, mix the brown sugar, smoked paprika, sea salt, black pepper, garlic powder, and onion powder to create your dry rub.
3. Lightly coat the pork belly with the olive oil, ensuring all sides are covered.
4. Generously apply the dry rub to the pork, massaging it into the meat to ensure it adheres well. Let the pork sit at room temperature for about 30 minutes while you prepare the grill.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood logs.
2. Allow the fire to burn down slightly until the center grill grate is extremely hot (over 600°F) and the outer flat steel cooktop reaches a steady searing temperature (around 400°F to 450°F).
3. Lightly oil the cooktop with a high-heat oil (like grapeseed or canola) and wipe it down to create a non-stick surface.

Step 3: Sear the Pork Belly

1. Place the seasoned pork belly strips directly onto the flat steel cooktop. Position them closer to the center for a higher heat sear initially.
2. Sear each side for about 3-4 minutes. You are looking for a deep mahogany crust and rendered fat.
3. Once seared, move the pork strips further out to the cooler edge of the cooktop to continue cooking slowly without burning the sugar in the rub. The internal temperature should reach about 165°F (74°C) to 170°F (77°C) for tender bites.

Step 4: Prepare the Whisky Glaze

1. While the pork is finishing, place a cast-iron skillet or saucepot on the flat cooktop.
2. Add the butter and let it melt. Sauté the minced garlic for 30 seconds until fragrant.
3. Pour in the Scotch whisky carefully (be mindful of flare-ups if you are close to the center fire). Let it simmer for a minute to cook off the harsh alcohol bite.
4. Whisk in the apple cider vinegar, honey, soy sauce, and Dijon mustard.
5. Let the sauce simmer on the cooktop for 5-8 minutes until it thickens into a syrup-like consistency that can coat the back of a spoon.

Step 5: Glaze and Serve

1. Move the pork belly strips back toward the heat or toss them directly into the skillet with the glaze.
2. Turn the meat to coat it thoroughly in the sticky, whisky-infused sauce. Let the glaze caramelize on the meat for 1-2 minutes.
3. Remove from the grill immediately and garnish with fresh herbs if desired before serving.

Tips

Cooking pork belly on the Arteflame requires a bit of attention to heat management. Because pork belly has a high fat content, rendering is key. If the heat is too high, the outside will burn before the fat renders out, leaving you with a chewy texture. Use the gradient heat of the plancha surface to your advantage: start hot to sear, then move the meat to the outer edges to let the fat break down slowly. This ensures a crispy exterior and a buttery soft interior.

Regarding the whisky, the choice of spirit dramatically alters the final flavor profile. A heavily peated Islay whisky will impart a strong, smoky campfire flavor that pairs wonderfully with the char of the grill. If you prefer a smoother, sweeter finish, opt for a Highland or Speyside malt. Avoid using your most expensive bottle, but do not use something you wouldn't drink neat—the flavor concentrates as the glaze reduces.

Variations

This Scottish BBQ recipe is incredibly versatile and can be tweaked to suit your specific palate. While the classic whisky glaze is a crowd-pleaser, changing just one or two ingredients can take the dish in a completely different direction. Here are a few variations to try on your next cookout:

• Highland Heat: Add 1 teaspoon of crushed red pepper flakes or a dash of cayenne to the glaze for a spicy kick that cuts through the richness of the fat.
• Apple Orchard: Substitute half the whisky with unfiltered apple juice and add a cinnamon stick to the glaze for a sweeter, more autumnal profile.
• Sticky Honey-Garlic: Omit the mustard and double the garlic and honey quantities for a sweeter, kid-friendly version (boil off the alcohol completely).
• Herb-Crusted: Add finely chopped fresh rosemary and thyme to the dry rub for a more earthy, aromatic flavor profile.
• Burnt Ends Style: Cut the pork belly into 1-inch cubes before cooking and toss them in the glaze for the last 10 minutes of cooking to create "meat candy."

Best pairings

To round out this rich and savory meal, you need sides that can stand up to the bold flavors of the pork belly and whisky glaze. Since you are already cooking on the Arteflame, it makes sense to utilize the grill for your side dishes as well. Fresh, grilled vegetables or starchy comforts work best to balance the fatty nature of the belly.

• Charred Root Vegetables: Grill carrots and parsnips on the flat top until tender and caramelized; their natural sweetness complements the whisky glaze.
• Classic Coleslaw: A tangy, vinegar-based coleslaw provides a necessary acid crunch to cut through the richness of the pork.
• Grilled Asparagus: Tossed in olive oil and lemon juice, grilled asparagus offers a fresh, green contrast to the heavy meat.
• Rustic Mashed Potatoes: Known as "tatties" in Scotland, creamy mashed potatoes are the perfect vessel for soaking up any extra glaze.

Conclusion

Mastering this Scottish BBQ Ayrshire Pork Belly recipe on the Arteflame grill is a rewarding experience that combines culinary technique with the joy of outdoor cooking. The result is a dish that is complex in flavor—smoky, sweet, savory, and rich—yet incredibly simple to prepare once you understand the heat zones of your grill. It pays homage to traditional Scottish ingredients while embracing modern barbecue methods.

Whether you serve this as a decadent appetizer or the main star of your dinner, the whisky glaze and perfectly rendered pork are sure to leave a lasting impression. Gather your friends, pour a dram of Scotch, and enjoy the process of grilling this masterpiece. It is comfort food elevated to a gourmet standard, right in your own backyard.