Mix “Whisky2Rock” with a little apple juice to form a thin paste. Brush this onto the pork belly slices and marinate overnight. Preheat your grill or smoker to about 120°C and place the pork belly slices over indirect heat. Add some smoke if you like. After 20–30 minutes, increase the temperature to around 180°C and continue cooking the pork belly until they reach your desired level of crispiness. If you like, glaze with a bit of BBQ sauce just before serving and let it caramelize briefly.
