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How to make it:
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1. In a large bowl, combine the salt, sugar, and spices.
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2. Place the pork belly on a large baking sheet or high-sided pan. Liberally rub each piece of pork belly with the curing mixture. Place each piece of rubbed pork belly into its own zip-top bag, squeezing out the air, and sealing tight. Discard the remaining curing mixture.
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3. Place the bags in the refrigerator and allow the pork to sit for 2 days. After 2 days, open the bags and pour out the liquid. Squeeze out the air, reseal each bag, flip the bags so the other side of the belly is now on the bottom, and then return the bags to the refrigerator for 2 more days.
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4. Remove the bellies from the bags, rinse off the cure, and pat dry.
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If you're using your oven
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5. Preheat your oven to 200u00b0F. Place the pork belly in a roasting pan or on a baking sheet, preferably on a rack for more even cooking, and cook the pork belly until the belly is firm to the touch, well-browned, and reaches an internal temperature of 145u00b0F.
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If you're using your smoker
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5. Prepare your smoker and bring the internal temperature to 115u00b0F. Place the pork belly on the top rack in the smoker and cook until the bellies have firmed and begin to take on a browned exterior, about 3 hours (or 2 hours if your smoker is running a few degrees hotter than 115*F). Then, increase the smoker's temperature to 155u00b0F by adding a few more coals. Smoke the bellies until they reach an internal temperature of 145u00b0F. Note: Due to the conditions and the type of smoker you have, the bellies may need more or less time to cook.
