Low and slow-cooked pork belly is delicious all on its own, but when you top it with an Ardbeg Scotch and citrus barbecue sauce, that is truly a marvelous thing. These Ardbeg Scotch Pork Belly Burnt Ends are simply amazing. You will be pleasantly surprised by the depth this scotch brings to both the sauce and the pork belly. Please note that we developed this recipe using Ardbeg’s An OA. I do not recommend substituting with another scotch as they are all unique, and some might not work well with this flavor profile.
-Use fresh orange juice for this Ardbeg Scotch Pork Belly Burnt Ends recipe. The blood oranges are essential for both color and flavor.
-Serve this recipe as an appetizer. It is a rich pork belly, after all, so serving it along with other snackable items and cocktails is recommended.
-Use a low sodium soy sauce if preferred or tamari for dietary restrictions such as gluten sensitivity.
-Real maple syrup is essential to this recipe. Please do not use the cheaper maple-flavored syrups. Opt for the real deal, with a milder but deliciously sweet flavor.
Read more about Ardbeg Scotch
Another recipe to try: Ardbeg Planked Salmon
Ardbeg Scotch Pork Belly Burnt Ends
- 1 slab pork belly 4 pounds, and 1- 1 1/4" thick
- Aluminum foil two 20" long pieces
- 1 disposable aluminum pan 9 x 11
- For rub:
- 2 tablespoons light brown sugar
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 1 1/2 teaspoons onion powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder mild
- 1/4 teaspoon ginger powder
- 1/4 teaspoon red pepper flakes
- For glaze:
- 2 small blood oranges juiced (yields 1/4 cup of blood orange juice)
- 2 oranges juiced (yields ½ cup orange juice)
- 1/2 cup real maple syrup
- 3/8 cup ketchup 1/4 cup plus 2 tablespoons
- 3 tablespoons Ardbeg An OA Scotch
- 2 teaspoons soy sauce
- 1/4 teaspoon chili powder mild
- 2 tablespoons butter unsalted
- Prepare your grill for 275 degrees F. You may add wood chips of choice, but honestly, it would be overkill to get this pork belly too smoky considering the scotch sauce.
- If there is a large fat cap on the pork belly, trim it down a little. If it's ½" thick or so, leave it alone.
- Combine the rub ingredients in a small bowl. Apply to both sides and edges of pork belly.
- Place pork belly fat side down in the smoker, and let it go for 3 1/2-4 hours, depending on which unit you are using. Once the temperature reaches 180 degrees F. carefully remove the pork belly and wrap it in aluminum foil. Place it back into the smoker and let it go until the internal temperature reaches 200 degrees F.
- To prepare sauce:
- Add blood orange juice, regular orange juice, maple syrup, and 2 tablespoons of the Ardbeg scotch to a saucepan.
- Simmer over medium-high heat for 2 minutes, stirring often.
- Add soy sauce, ketchup, and chili powder to the mixture, and reduce heat to medium.
- Let the sauce simmer and thicken, stirring often. It will bubble up on the sides, that's fine; just keep an eye on it. Reduce heat to low if needed. The sauce should simmer for a good 5 minutes.
- Return heat to medium-high, add the last 1 tablespoon of Ardbeg scotch, and let the sauce bubble for 1 minute. Next, stir in the 2 tablespoons of unsalted butter, remove the pot from heat and let the sauce stand for 5 minutes. The sauce should be a tad runny but syrup-like.
- Remove pork belly from foil, and carefully place onto a cutting board. Using a sharp knife, cut pork belly into 1 1/4" cubes. Place cubes into the aluminum pan, and pour sauce over the top, making sure all pieces are well coated.
- Cover the pan with foil, and place into the smoker for 30 minutes. Remove foil and cook for an additional 30-40 minutes until the sauce has reduced slightly and caramelized on the surface.
If you like this recipe and want to move up to the next level, try our recipe for Pork Brisket. It might just be the next big thing in barbecue.