Mix rub ingredients to form a paste
Place belly skin side down and cut 3/4 of the way through every 1 ½” to form a crisscross pattern. Rub paste into meaty side.
On a bed of coarse kosher salt, lay belly skin side down for 5 hours.
After 5 hours, score the skin side every ½” or so on an angle to form a diamond pattern.
Preheat grill to 500°F.
Rub skin with a generous amount of the kosher salt from the salt bed.
Place belly on preheated grill over indirect heat, skin side up.
Cook for approximately 1 ½ to 2 hours or until skin is puffy and golden brown.
Slice into cubes and serve with rice and sautéed greens. Enjoy!