Recipe courtesy of Rusty Bowers from Pine Street Market
- 2 lbs. pork belly
- Kosher salt
- Your favorite herb rub (Rusty uses Pine Street Market Summer Spice)
Disposable Drip Pan
Set the EGG for indirect cooking with a convEGGtor at 225°F/107°C with the disposable drip pan.
Place the pork belly fat side up on the grill. Cook for 2 hours or until the internal temperature reaches 165°F/74°C.
Remove from the EGG and let rest for 10 minutes. Slice and serve. If you prefer crisper pork belly, sear the cooked pork belly in a cast iron skillet until crisp.