I bought a good size pork belly this afternoon and decided to have it with char siu sauce and fried rice.
It was thinly scored and the underside basted with the char siu sauce. A thin coat of oil, lots of salt on top and then in to the fridge for a few hours.
I got the Weber up to about 200c with both baskets almost full of Kingsford hickory briquettes. To start, I put the belly skin down directly over one of the baskets and turned it around a few times over about 5 minutes.
I kept an eye on it to avoid burning but the crackle was coming along really well and started to harden up so I decided to start the cooking process. I used a chicken stand to keep the belly higher up in the chamber for more heat. The strips of foil along the sides were to stop the direct heat from burning the sides.
About 40 inutes later with the internal around 145f, I took it out and the crackle was pretty good but I hit it with the searzall for a couple of minutes just to finish it off.
Very happy with the result.