Directions

1. Keep the pork belly frozen for a few hours. This helps in slicing / cross hatch the meat the way we want it. Slice / cross hatch the meat as shown in the video.

2. Rub some olive oil all over.

3. On a large tray, place a steel bowl and use it as a cradle, place the sliced meat over it, as shown in the video. Sprinkle a generous amount of rub over the meat.

4. In a bowl, pour in some Dijon mustard and ½ cup of maple syrup and mix.