Directions

1. Pierce holes in the Pork Belly with your Jaccard or use a Stanley knife to score the skin

2. Cover the skin with salt and place into the fridge for at least 4-6hrs to dry the skin

3. Once dry, remove the salt and season the meat side of the Pork Belly with Island Dust

4. Place the Pork Belly onto a roasting tray and spray lightly with some oil

5. Set the BBQ to around 250-275c and cook until the internal temperature of the meat reaches at least 70c and the crackling is set

6. Rest for 5-10mins

7. Dig in and enjoy!