Crispy Pork Dragon

1. Score the skin and fat of the Kan Kan pork chop multiple times to help it render properly and crisp up, preventing chewiness.
2. Apply a generous dry brine to the pork chop using kosher sea salt.
3. Place the pork chop uncovered in the refrigerator and let it sit for two full days.
4. Prepare your grill for low and slow cooking, aiming for a temperature of 225°F.
5. Place the pork chop on the grill, belly side up.
6. Cook for a couple of hours until the belly is golden, blistered, and crackly. The recipe author prefers it straight off the grill, though some traditional recipes might finish it in hot oil.