How To Do It
Cut the pork in half(save other portion for another braai), length ways, score the meat top to bottom 1cm apart. Season with your choice of dry-rub/salt on both sides.
Place in Braai grid and stand up next to fire. Turn every twenty minutes. Monitor the fat side so as not to burn or char grill. 4hours and you have the best pork belly ever.
Dry brine the Pork Belly for 24hours – See Ranger Tips for dry brining methods