Done on a Napoleon gas bbq with rotisserie. Not sure it's actually what is referred to as pork belly in the states, but we do this especially during Christmas holiday season.
Crispy on the outside and juicy on the inside.
To make absolutely sure it's crisp outside, it gets plenty of coarse salt the day before and are then left uncovered in the fridge until the day after.
by Flowy_Mc_flow_Face