In the kitchen
1. Score the fat of the pork belly with a sharp knife in a diamond pattern, keeping the cuts quite close together.
2. Place the pork belly, skin side down, on a cutting board and distribute the pork rub onto the meat, leaving the skin free from the rub.
3. Turn the pork belly and rub the skin with a generous amount of salt, this will help form a good crackling.
At the barbecue
1. Prepare the barbecue for indirect heat, approx. 250°C. If using a 57cm charcoal barbecue, you will need ½-chimney starter of lit Weber briquettes.
2. Place the pork roast over indirect heat and let it roast for approx. 30 minutes.
3. Turn down the temperature to approx. 180°C and continue to roast the meat for another 30 minutes, or until the core temperature reaches 68- 70°C.
4. Take the pork belly off the barbecue and let it rest for 10 minutes before cutting it.