Slow baked pork belly under thin foil, last 30min set on grill and coated with combination of homemade olive oil, honey, aceto balsamico and bbq souce.
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I cook pork belly for 36 hours at 62 degrees in sous vide, then put for a few minutes under maximum heat plus grill for a crunchy crust.
Someone who lies about the little things will lie about the big things too.