Crispy Skin Pork

  • Pork Belly
  • Kosher Salt
Steps – BBQ:
  1. Salt fat-side of pork belly
  2. Place salt-side down in tray and put into fridge for 24 hours
  3. Remove from fridge and rinse off salt, and pat dry
  4. Set BBQ to about 400F, indirect heat
  5. Place pork belly on a grill in a tray in BBQ
  6. Check at intervals to make sure pork is not burning. If so, put tinfoil around bottom and sides, leave the top (fat-side) surface exposed
  7. Cook to an internal temperature of 180F (about 1.5 hours)