Finally got some amazing crispy crackling on my pork belly thanks to a method I recently seen on Chuds BBQ YouTube channel.

The pork belly was left in the fridge uncovered over night to dry out the skin. Then it was seasoned with BBQ Pit Boys Pork Privilege on the bottom, on the the skin side I completely covered it with nice thick coating of table salt and then it was cooked directly over the @charcoalguru Marabu at 250f until around about 160f internal temp.

At this stage I removed all the salt and let the pork rest while the bbq came up to 325f before placing it back on skin side down until the crackling was nice and crispy, the pork was around 200f internal temp.

Was cooked it was served with some delicious homemade sriracha mayo

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