Pork Belly

Servings 6

Cook Time 3

Score the fat-cap in the shape that you would like to enjoy your crackling (strips or blocks).
Pat dry with a paper towel (especially the fat-cap).
Lay down on bed of coarse sea salt (fat-side down) - leave overnight.
Spice the meat part of the pork with a mix of salt, pepper and some smoked paprika. It is important to not get anything on the fat that you want to ultimately crisp.
Insert a temp-probe in the thickest part of the pork and cook in Kettle Grill over indirect heat (fat-side up).
The indirect cooking method you use is arbitrary as it will impart the same flavour. If smoking is your thing, you can add a few soaked wood chips, but be cautious not to overdo it.
Control the cooking temperature to approximately 150 degrees.
Cook until you reach a core temperature of 65 degrees and wrap in foil.
Insert the probe back in (through the foil) and cook until you reach an internal temp of 95 degrees.
Remove from foil and rest for 15 min. Pat the fat-cap dry and flip over with fatcap directly onto direct heat. Keep an eye on this so as to not burn the precious crackling.
Once the fat is perfectly puffed and crisp, remove and set aside to rest for at least 15 min (do not cover).
Slice or shred to your liking and Enjoy!

Cooking time: Approximately 3 hours. Depending on size of pork belly.

Course: Braai