|Looks like bacon|
Chancaca or Molasses syrup
Put equal parts of the dry contents in a bowl for rubbing on the pork bellies. Make sure you have good lean pork bellies, with a good mix of fat and meat. After rubbing the dry spices all over the meat (do not forget the sides) drizzle the syrup on the meat and rub in as well. Put all the seasoned meat back in the fridge and let it rest for an hour or two. You can adjust the salt as you like to flavor. I actually taste it on my finger to get a feel for what I like. There is no hard and fast here, but to be safe equal parts worked fine for me.
Now put it on the grill:
|smells like bacon.|
See the pesky onion getting roasted at the other end of
Now remove the meat from the grill, trying your best to keep all the juices on it and once cool enough put it in a plastic bag and then the freezer. The freezer will firm up the bacon and it will absorb some of the juices and most important will allow for easier slicing.
|If you look you can see the snow capped Osorno in the background|