Pork belly isn’t just for bacon. This piggy delight is juicy, crispy and delicious!
Start with a skin-on pork belly. Cut into 2-3” strips. Cross hatch skin in a 1” diamond pattern by scoring skin.
Mix together 1T baking powder and 1t sea salt. Rub on skin side and let sit in refrigerator on a rack for 1-2 days.
Before grilling, mop with cider vinegar. You should get a nice white fizz from the vinegar/baking soda reaction.
Cook at 225F for 1 hour, followed by 350F for 3 hours, or until 200F internal temp.
Finish at 500F for 30 minutes to crisp up. Cut and enjoy!