Mix up your popper game with this simple, easy and tasty recipe.
Cook Time: 90 minutes
Prep Time: 30 minutes (12 hour drying of skin)
Remove pork belly from packaging and pat dry with a paper towel. Using a craft knife score the skin at 10mm intervals. Ensure to score through the rind and into the fat, but not into the meat.
Place pork belly into a foil tray and liberally cover the skin with rock salt. Place in a fridge uncovered overnight.
The next day, light the Char-Griller Akorn and bring up to 275F.
While the BBQ is heating up, remove pork belly from the fridge and use a paper towel to wipe off the salt rocks. Rinse any remaining salt from the foil tray.
Place pork belly skin side down and rub the meat only with Char-Griller Ribs and Pork Rub.
Peel and cut 3 large onions in half and lay flat side down in the foil tray.
Place the pork belly skin side up on top of the onions.
Next pour a can of beer into the bottom of the tray.
Finally, lightly drizzle olive oil on the skin and rub in then lightly coat the skin with fine table salt.
Place the tray in the BBQ and cook until the meat reaches an internal temperature of 195F (around 75 minutes)
Wearing heatproof gloves, remove the foil tray from the BBQ, lift the grate, remove the ceramic heat deflector and replace the grate.
Fit the removable warming rack, take the pork belly out of the foil tray and place skin side down on the warming rack. Keep the lid open and allow the crackle to blister. Check regularly to avoid burning the skin.
Once crackle has blistered and is hard, remove from the BBQ and sit for 5 minutes to allow to cool.