How to make it
Mix Morton salt (make sure it’s Morton—different brands have
different weights) and all spices and rub all over pork belly. Wrap belly in plastic wrap and set it in container. Cover with lid and transfer to fridge for 5 to 6 days to cure, turning once each day.
After bacon is cured, take it out and rinse well with cold water. Pat bacon dry with paper towels and set on a wire rack to air-dry for a few hours at room temperature or overnight in fridge. Slice or cube as much as you plan to use within 10 days. Wrap remainder in plastic, then foil, and freeze.