He begins by curing the pork belly for ten days with a sweet-savory rub of salt, sugar, maple syrup, and pepper, which improves both the pork's texture and flavor. But to ensure that the pork ...

Place the cubed pork belly in a large bowl or on a large baking sheet. Apply olive oil and pork seasoning and toss together until well coated. Be generous (we use about 1 cup of dry rub for 5 pounds ...

Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin, then turn the belly over and rub it on the ...

This belly pork takes no time to cook on the barbecue ... Mix the salt, ground star anise and the orange zest together and rub well into the skin, making sure the salt goes into all the cuts ...