Crispy Grilled Pork Belly

Instructions

1. Preheat 1 side of grill to medium (about 350ºF if grill has a thermometer).
2. Place pork belly fat-side up on a sheet of heavy duty grilling foil that's large enough to wrap completely around the pork belly.
3. Using a sharp knife, score fat in a crosshatch pattern all the way through the top layer of fat. Rub seasoning thoroughly into fat and cuts then flip pork belly so it's cut-side down on foil.
4. Rub any remaining seasoning on rest of pork. To make a foil packet, bring foil together from sides, and fold edges together to make a seam on top. Roll up each end to seal. Place on cool side of grill, close lid and cook 40 minutes (or bake at 350ºF).
5. Remove foil packet to a baking tray. Carefully open foil and turn pork belly over with cut side up. Tuck foil back along the side to expose top of pork. Be careful not to let any melted fat spill out.
6. Drizzle Korean BBQ sauce over pork belly then gently slide back onto grill in the same indirect heat position as before. Close grill lid and continue cooking for 40 minutes.
7. Open lid and drizzle pork belly with honey. Move foil packet to hot side of grill just until sauce begins to sear but not burn, about 5 minutes.
8. Remove from grill and cool for 10 to 15 minutes before cutting. Season with salt, pepper and additional honey to taste. Carefully remove foil packet to baking tray.
9. Chef's Note: Slice and enjoy on a chopped salad, tucked into a taco or as a decadent appetizer to nibble on.