PORK BELLY on the ROTISSERIE - SPIT ROAST PORK BELLY - crispy skin

Oh.. you guys are in for a treat. Pork Belly on the rotisserie makes your hart skip a beat. Looks good taste amazing! Excellent recipe for the holiday season.
Expert level: I've done it before
Total cooking time: 1 hour 55 minutes
Preparation time 30 minutes
Cooking time 1 hour 25 minutes
Ingredients:
Pork belly - 1 (serves 3 adults)
garlic cloves - 3 garlic cloves
fresh sage - a bunch
fresh rosemary - a few twigs
salt - 2 pinches for inside and 2 tablespoons on the skin
pepper - a pinch
Suggested tools:
garlic press -
wood chunks -
Cutting board -
Planning & Schedule:
1h55m -Start your barbecue and set it up for direct grilling
1h25m - Cut the skin of the pork into cubes (only the skin)
1h20m - Braise the skin in a thin layer of boiling water for a minute
1h15m - slice in to the meat side of pork belly to help spread the herbs.
1h10m – Puree the garlic cloves, chop the fresh herbs and spread them on the meat side of the pork belly together with some salt and pepper.
1h05m - Roll up the pork belly and cut it in 2 pieces. Then place it on a skewer
1h00m - Let the pork belly roast over indirect heat until the core temperature reaches 65 degrees Celsius or 150 degrees Fahrenheit.
0h00m - Enjoy this superlicous meat!!
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Title: Hold on 2 me
Artist: Barrie Gledden