Directions

GETTING READY

1. With a sharp knife score the skin of the pork belly. This is done to get a crispy skin.

2. Spread/rub on some cooking oil on the scored skin and then rub some salt all over the oiled skin.

3. Now fill the syringe with apple cider and inject the pork belly from the sides, as much as you can.

4. Rub in your favorite BBQ rub deep all over the underside of the meat.

5. In a large deep baking tray, cut up the vegetables in large pieces. Add couple of cans of apple cider. Place the pork belly, skin side up on top of the vegetables.

COOKING

1. Place the tray on the grill on direct heat initially for the first 30 mins at 400F.

2. Later, on indirect heat at 300/325F for the next few hours till the skin is crispy bronze.