So our new trick when grilling pork belly is to use our standard wood charcoal and add in some hickory as well to give another layer of smokiness.
the pork belly was lightly marinated in white wine to get rid of any gaminess associated with pork.
our goto trick is to always wipe down the grill top with fat. We froze fat caps from past smoked prime ribs and use them to clean the grill surface.
the pork belly is cut at 6cm, a good thickness so when thrown on the grill a good char on the outside, especially with the wine burning off, lends itself to a moist center (while still fully cooked).
When serving, a kale, lettuce and spring onion blend with a soy vinegar vinaigrette, and a summer kimchi variety. And yes, soju.