4 TBSP BROWN SUGAR
4 TBSP SALT
1(3-4 LB) PORK BELLY
The night before you plan to cook, take your pork belly out of the fridge and pat dry with paper towels. Score fat with a very sharp knife in a diamond pattern making sure not to cut into the meat.
Combine salt and brown sugar and rub pork belly on all sides. Place on a cookie sheet and refrigerate wrapped in saran wrap overnight.
Thirty minutes before cooking, remove pork belly from fridge and unwrap. Rinse under cold water and pat very dry with paper towels.
When ready to cook, start the Pellet grill on smoke with lid open until fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes or until it reaches 450 F
Place the pork belly directly on grill grates fat side up for 30 minutes. After 30 minutes, reduce grill temperature to 325 degrees F and cook for 3 hours or until pork is tender and fat is crisp.
Remove from grill and allow to rest for 30 minutes before slicing and enjoy.