Scottish Barbecue Ayrshire Pork Belly with Whisky Glaze

Introduction

Experience the deep, smoky flavors of traditional Scottish barbecue with this Ayrshire pork belly slow-grilled to perfection on the Arteflame. This recipe builds incredible flavor with a sticky whisky glaze, creating a beautifully caramelized crust while keeping the meat juicy and tender. By using the reverse searing method on the Arteflame grill, we lock in the flavor and ensure each bite is packed with rich, mouthwatering taste.

Ingredients

• 2 lbs Ayrshire pork belly
• 2 tbsp unsalted butter
• 1/4 cup Scotch whisky
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp sea salt

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them inside the center of the grill.
2. Stack firewood over the soaked napkins and light them.
3. Allow the wood to burn fully, heating the grill for about 20 minutes until the flat cooktop and center grill grate are hot and ready.

Step 2: Prepare the Pork Belly

1. Pat the Ayrshire pork belly dry using paper towels.
2. Season the pork generously with smoked paprika, garlic powder, black pepper, and sea salt.

Step 3: Sear the Pork Belly

1. Place the pork belly skin-side down on the center grill grate at 1,000°F to sear.
2. Let it develop a deep, golden-brown crust for about 3-4 minutes per side.
3. Move the pork belly to the flat cooktop at a medium heat zone to finish cooking slowly.

Step 4: Make the Whisky Glaze

1. On the flat cooktop, melt butter and stir in whisky, honey, soy sauce, and Dijon mustard.
2. Let the mixture reduce slightly until it becomes a sticky glaze.

Step 5: Caramelize the Pork Belly

1. Brush the whisky glaze generously over the pork belly.
2. Continue grilling for another 15-20 minutes, flipping occasionally to ensure an even glaze.
3. Remove the pork belly from the grill when the internal temperature reaches 185°F.

Step 6: Rest and Serve

1. Let the pork belly rest for at least 10 minutes before slicing.
2. Slice into thick, juicy pieces and serve immediately.

Tips

• Remove the pork belly from the grill when it reaches 170°F, as it will continue cooking to 185°F while resting.
• Use Scottish whisky for an authentic flavor.
• Let the whisky glaze thicken slightly to enhance its stickiness.
• Balance sweet and smoky flavors by adjusting the honey and smoked paprika.

Variations

1. Spicy Maple Glaze: Substitute honey with maple syrup and add 1 tsp chili flakes.
2. Garlic Herb Butter: Mix melted butter with rosemary, thyme, and extra garlic.
3. Bourbon BBQ: Use bourbon instead of whisky and add 1 tbsp of BBQ sauce.
4. Asian Fusion: Swap soy sauce with hoisin sauce and add a splash of rice vinegar.
5. Honey Mustard: Increase Dijon mustard to 2 tbsp and sweeten with extra honey.

Conclusion

Scottish barbecue Ayrshire pork belly is a dish that brings out the best in grilling. Using the Arteflame grill ensures a perfect char and caramelization while keeping the meat flavorful and juicy. The whisky glaze adds a rich complexity that pairs beautifully with the smoky pork belly. Enjoy this feast as a standout dish at your next barbecue.

Best Pairings

• Grilled root vegetables
• Scottish oatcakes
• Coleslaw with apple and cabbage
• Butter-grilled corn on the cob
• A glass of single malt Scotch whisky