In the kitchen:

• In a medium sized bowl, combine the ingredients for the rub.
• Apply the rub all over the Pork belly and let it rest in the refrigerator for 1 hour.
• Take the Pork belly out of the refrigerator and pat dry with a paper towel. Then leave it out for 30 minutes to reach room temperature.

At the barbecue:

• 1 Preheat grill to 220°C for 15 minutes with the lid down.
• If using a charcoal grill, place a drip tray between the briquettes on the charcoal grate. For gas grills place the Pork belly on a roasting rack and shield.
• Place the Pork belly over indirect heat.
• Close the lid and cook for 90 minutes or until the internal temperature of the pork reaches 71ºC.