Mix “Korn2Rock” with oil to create a thin, pourable paste. Brush this onto the pork belly slices and, if possible, marinate overnight. Preheat your grill or smoker to around 120°C and place the pork belly slices over indirect heat. Add a bit of smoke if you like. After 20–30 minutes, increase the temperature to about 180°C and continue cooking the pork belly until it reaches your preferred level of crispiness. If desired, brush with a little BBQ sauce just before serving and let it caramelize briefly.
