In a small bowl stir together all the rub ingredients.
Using a sharp knife score the skin side of the pork belly in a diamond pattern, cutting through the skin and fat but not the meat and keeping the cuts close together. Flip the pork belly skin side down and spread the rub evenly over the meat. Flip the pork belly meat side down and rub the skin side with a generous amount of salt. This will help create a good crackling.
Prepare the grill for indirect cooking over high heat (450° to 550°F).
Prepare the grill for cooking over high heat (500°F).
Brush the cooking grates clean. Grill the pork belly over indirect high heat, with the lid closed, for about 30 minutes. Reduce the heat to medium (350° to 450°F/180° to 230°C) and continue to grill the pork belly over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the belly registers 160°F.
Brush the cooking grates clean. Grill the pork belly over high heat, with the lid closed, for about 30 minutes. Reduce the heat to medium (350° to 450°F/180° to 230°C) and continue to grill the pork belly over medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the belly registers 160°F.
Remove from the grill, and rest at room temperature, indoors, for about 10 minutes before slicing.
