Trim pork belly by leaving the skin and fat intact, but remove most of the meat. We only want a tiny amount of pork still left on the cut.

Apply salt to the pork skin and cover with foil or a clean dish towel. Place in refrigerator overnight.

Tenderize pork with a mallet and pat dry with paper towels

With a sharp paring knife, score the skin surface in a grid pattern

Fire up grill to 225°F (107°C), ensuring you are set up for 2-zone indirect cooking

While the grill warms up, cut the belly into strips, each about 1-inch in width

Apply olive oil to pork skin, before adding another layer of kosher salt

Place pork skin strips on grill grates. Close lid and smoke for 1 hour.

Increase heat to 400°F (205°C) and smoke for a further 30-45 minutes, until the pork surface has started to brown

Remove pork from grill and transfer to wire rack or paper towels. Leave to cool and for excess fat to drain from pork.

Once cooled, cut into squares. Enjoy immediately or refrigerate for up to one week.