Pork Crackle on the BBQ! Can it be done? You bet it can! CHeck the full recipe from CheatMeats below! - Remove the pork belly from packaging and season the rind heavily with salt - Place on a wire rack and in to the fridge uncovered for 24 hours to dry out - Pat dry with a paper towel and score the rind. - Drizzle with a light layer of olive oil and plenty of salt - Flip the pork belly and season the meat with your favourite BBQ Rub - Fill the BBQ with a fully lit chimney of heat beads charcoal
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