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Start by patting the pork belly dry with a paper towel.
Using a chef's knife with a sharp tip, make small incisions in the skin.
Cut the side of the meat into large pieces by making incisions, going about two-thirds of the way through.
Season the pork belly generously with PitmasterX Tweety rub, ensuring it gets into the incisions.
Take a large piece of sturdy aluminum foil and place the pork belly on it with the meat side down.
Fold the aluminum foil around the pork belly to create a sealed foil boat.
Cover the skin of the pork belly with coarse sea salt.
Let it rest in the refrigerator for 2 days.
After 2 days, remove the pork belly from the refrigerator and scrape off the salt, then discard it.
Use a paper towel to wipe off any remaining salt.
Brush the pork belly skin with rice wine vinegar.
Place the pork belly on a barbecue with a temperature of 180°C or 360°F.
When the pork belly reaches an internal temperature of approximately 92°C or 198°F, remove the aluminum foil.
Place the pork belly skin side down on the barbecue.
After a few minutes, the skin should become crispy, and the pork should be juicy. It's now ready to be sliced and enjoyed.