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Begin by scoring the pork belly in a crisscross pattern, being careful not to cut through to the rind.
Spread a thin layer of mustard over the meat to act as a binder, then rub it in well.
Generously apply your favorite pork rub on the meat side.
Place the pork belly skin side up in a smoker set to approximately 125°C and smoke for 2 hours.
Once the meat is tender, remove it from the smoker and transfer it to a foil tray.
Poke small holes in the rind, then pour in a can of your preferred beer.
Sprinkle a heavy amount of salt over the rind, then place the tray in an oven preheated to 200°C.
Bake for 35-40 minutes until the crackling is set.
After baking, let the pork belly rest for 15 minutes to harden.
Flip the pork belly meat side up onto a cutting board and cut it into cubes.
Serve these delightful melt-in-your-mouth pieces and enjoy.