Pork belly, whole
Fläsksida
88°CRest 15 min
Cook to this all the way through
Score the skin, salt it, and be patient.
Safe minimum 70°CLivsmedelsverket
Tap another part of the pig to jump to it
On the grill
For crisp crackling the skin needs to be scored, salted, and dried before it goes anywhere near heat. Cook indirect and slow until the fat has fully rendered.
The last 15 minutes over direct heat, skin down, is what turns rendered fat into crackling. Watch it closely, because the gap between crisp and burnt is short.