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Jerk Spiced Pork Belly, Pineapple Slaw, The Glenlivet Smokin’ Hot Pistols Mayonnaise by Michelle Truselle


Jerk Spiced Pork Belly
1kg British Pork belly slices
90g Jerk seasoning -Wet Marinade (DunnsRiver)
40g Jerk seasoning (DunnsRiver dry rub)
8 Sprigs of thyme

Pineapple Slaw
1 small Carrot, peeled and grated
100g Red cabbage, thinly sliced
100g White cabbage, thinly sliced
75g Red onion, thinly sliced
160g Pineapple, thinly sliced
5 Sprigs of Coriander, leaves picked
5 Sprigs of Parsley, leaves picked
Dressing for the pineapple slaw (below)
A pinch of salt

Dressing for the Pineapple Slaw
20ml Cider vinegar
110g Extra rapeseed oil
20g Honey
5ml Lemon juice
30g Shallots, finely chopped

The Glenlivet Smokin’ Hot Pistols Mayonnaise
50g Glenlivet Smokin’ Hot Pistols sauce
150g Mayonnaise
Pinch of Cayenne pepper (optional)

Method Pork Belly

Sprinkle the dry Jerk seasoning onto the pork belly slices and rub in thoroughly, ensure all areas are covered.

Next, add the wet Jerk seasoning and rub this in thoroughly. Pick the thyme leaves and add to the pork belly slices. Rub all together and leave to marinade, ideally overnight.

When ready to cook, preheat the oven to 160c. Place pork belly slices on a lined deep tray and cover with foil. Cook in the oven for 1.5 hours until tender. Drain the liquid from the tray and reserve. Grill the pork belly slices. Using a pastry brush, brush the pork belly with a some of the reserved cooking liquid. Grill until they are crispy.

Method – Dressing + Pineapple Slaw

Whisk all wet ingredients together so that they emulsify and then add the shallots’ whisk again and pour this onto the pineapple slaw mixture above.

Mix altogether except the coriander and parsley leaves. Add the dressing for the Pineapple Slaw and mix thoroughly. Add the coriander and parsley leaves and mix into the slaw just before serving.

Method – The Glenlivet Smokin’ Hot Pistol Mayo

Combine both The Glenlivet Smokin ’Hot Pistols sauce and the mayonnaise together in a bowl and whisk until incorporated. Serve in a bowl and sprinkle with Cayenne pepper.

If using a BBQ, once the pork belly slices have been cooked and the liquid has been reserved, finish the pork belly slices on the BBQ until crisp. Using a pastry brush, brush the pork belly with some of the reserved cooking liquid as it grills.

the glenlivet the caribbean smoker whisky cocktail

The Caribbean Fire

Made with our very own small batch hot sauce, this fiery cocktail packs summer vibes. A tropical take on a classic Bloody Mary, why not?



ml oz
Ingredients Unit
The Glenlivet Caribbean Reserve
50 ml
Pineapple Juice
25 ml
Smokin’ Hot Pistols Hot Sauce
2 tsp
Lime Juice
15 ml
Agave Nectar
10 ml
Pink Grapefruit Soda (to top)


  1. Shake all ingredients (apart from the Pink Grapefruit Soda) and strain into a tall glass over Cubed Ice.
  2. Top with Pink Grapefruit Soda and stir lightly.
  3. Top with more ice if required and garnish with Pineapple Leaves, a Pineapple Wedge and a thin slice of Red Chilli.